Chunky Roasted Tomato Ketchup

Makes about 1 cup

I was a real ketchup lover as a child. Years ago, my mother and I even canned homemade ketchup, which is in the similar and related recipes. I do not use as much ketchup these days so, after seeing a recipe similar to this, I decided to give it a try and I love it. This is great on hamburgers, hotdogs, other grilled sandwiches or even french fries. And it is ready immediately, without canning or allowing time for the flavors to blend. However, it can be made several days ahead and stored in the refrigerated. The recipe can be made in any amount needed.

Ingredients

• 3/4 pound roma tomatoes, cut in half vertically, seeded and juice removed
• 1/4 large green bell pepper
• 1 medium slice sweet onion
• Olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons dark brown sugar
• 1 teaspoon prepared yellow mustard
• 1/8 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1/8 teaspoon ground cinnamon
• Salt and pepper to taste

Preheat oven to 475° F. Place tomatoes, skin side up, on baking rack set on baking sheet. Add the green pepper and onion. Brush vegetables very lightly with the olive oil. Place in oven and roast until lightly browned, about 15 minutes. Remove from oven and cool slightly.

Chop the onion and peppers fairly small. Place the tomatoes in a processor and pulse until chunky. Add the onions, peppers and additional ingredients. Taste for seasoning. Let set at room temperature until ready to use. (Can be made ahead and refrigerated for up to 5 days.)