Smoky Sundried Tomato Ketchup

During last week's sweaty armpit heat spell, it occurred to me that the cold meats I enjoy eating during the summer might benefit from something besides salt and more salt. Having had my fill of Heinz at bbq's lately, ketchup was an obvious place to start. Another upside is my hope that all the ketchup fiends at these bbq's will gobble this stuff up, reliably freeing up precious fridge space for more experimenting.

This recipe is adapted from one on Epicurious.com. It's not exactly what I was expecting, but what's Heinz-at-home supposed to taste like? For more tang and less sweet, I replaced cider vinegar with red wine vinegar, cut back on the sugar, and for deeper flavor, added a tiny amount of Spanish smoked paprika.

1 (28-oz) can whole tomatoes in purée, I use San Marzano
1 small onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon sun-dried tomato paste
1/3 cup packed dark brown sugar
1/4 cup granulated white sugar
1/2 cup red wine vinegar
1/2 teaspoon smoked paprika
1 teaspoon good salt

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion and garlic in oil in a heavy saucepan over moderate heat, stirring, until softened.
Add puréed tomatoes, tomato paste, sugars, vinegar, paprika, salt and simmer, uncovered, stirring occasionally, until very thick and dark in color, about 1 hour till (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup until smooth. Chill, covered, at least 2 hours (for flavors to develop).