Step 1: Heat the olive oil in a medium-size nonreactive saucepan over medium heat. Add the onion and garlic and cook until soft but not brown, stirring with a wooden spoon, 3 minutes.

Step 2: Increase the heat to high, stir in the vinegar and brown sugar, and boil until the mixture is reduced by half, 3 minutes. Add the honey, orange juice, lemon, salt, spices, and reserved tomato juices. Reduce the heat to medium and gently simmer, uncovered, until thick and syrupy, 5 minutes. Stir in the chopped tomatoes and simmer the ketchup, uncovered, until thick and flavorful, 10 minutes.

Step 3: Transfer the mixture to a food processor and process to a coarse purée. Correct the seasoning, adding salt, vinegar, or any other ingredient; the ketchup should be highly seasoned. Transfer the purée to jars, cover, cool to room temperature. Refrigerate until serving. The ketchup will keep for several weeks in the refrigerator.