Homemade ketchup recipe

As requested, here is my favorite ketchup recipe. My disclaimer is that it's not my own creation- I wish it was. We like this so much better than bought ketchup. You could double or triple the recipe easily (or more, if you have a lot of little ketchup lovers), although it's so easy that I often make just one smaller batch at a time. I imagine that you could also preserve it, although I haven't tried to yet.

Klassic Ketchup

1 6-oz can of tomato paste
1 1/2 Tbsp vinegar
1 Tbsp sweetener
1 tsp Braggs or soy sauce
1/4 tsp dried basil
1/8 tsp paprika
1/8 tsp salt
2 1/2 Tbsp water

Add all ingredients together in a small pot or saucepan, simmering for 10-15 minutes on low-medium heat, stirring often. Allow to cool, then keep in the refrigerator. Usually lasts 2-3 weeks, if you make sure it is well sealed (otherwise it can spoil faster).

This recipe is from my favorite vegan cookbook (not that I'm vegan, but I love to find great vegetarian recipes, and this book has many of them).