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Ketchup: Tomato Sweet Pepper Ketchup

Source of Recipe

Eat More Weigh Less by Dean Ornish, M.D.


List of Ingredients

2 tb Water or vegetable stock
5 Cloves of garlic, minced
1/2 Red onion, minced
1/4 ts Dried oregano,
2 lb Fresh or canned tomatoes, Peeled, seeded and chopped
2 tb (2-3 tb) balsamic vinegar
1/4 ts Cayenne pepper
1/4 ts Salt
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground allspice


Recipe

In a large saucepan, put the water or stock, garlic, onion, and oregano. Cook for 2-3 minutes. Be careful not to burn the garlic. Add the remaining ingredients and cook over medium-low heat for 20-30 minutes until thickened. Place all ingredients in a food processor and process until smooth. To thicken further, return to a pot and cook over medium-low heat for 10 more minutes, or until reduced to desired thickness. Take care that the ketchup does not scorch on the bottom of the pan. This will keep well for 2 weeks in the refrigerator or longer frozen.