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Roasted Tomato Ketchup

Source of Recipe

Leo at the Christian Chef's group


List of Ingredients

2 LB ripe tomatoes (Roma)
olive oil ( to drizzle over tomatoes)
3 Shallots Or 1 medium sweet onion, finely diced
2 cloves garlic, finely diced
3 T. Brown sugar
1/4 c. Apple cider vinegar
Spicing blend (Whole is listed but about 1/4 tsp of each can be substituted)

1 tsp peppercorns
2 cinnamon sticks
1 tsp. allspice
1 tsp clove
a pinch of mace leaves
1 jap or cayenne or other dry chile pod


Recipe

Core and 1/4 tomatoes drizzle with olive oil and roast in a hot oven till soft
Process and Strain through fine sieve
Sautee shallots and garlic
Add tomatoes and reduce to thick ketchup consistancy
Add brown sugar
What I like to do is place the whole spices in the vinigar and simmer for at least half an hour really infusing the spices into the vinegar.
Now just add and taste...adjust and taste...etc...
Salt to taste also...
If it looks as if it is curdling..just reprocess...
will keep for a month in the frig...
It also cans very well...while canning all those garden tomatoes this is a good thing to *put up* also!