CHUNKY-STYLE ROASTED TOMATO KETCHUP

MAKES ABOUT 1 CUP

I was a real ketchup lover as a child. I guess I outgrew it for the same old reasons...too much salt and sugar. We made home canned ketchup years ago, but that is not an option these days. So, after seeing a recipe similar to this, I gave it a try and I love it. Understand, this is not the type of ketchup I would want on my french fries, but it is great on a hamburger, hotdog or other grilled sandwiches. And it is ready immediately, without canning or allowing time for the flavors to blend. Try it. I think you will like it.

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 cider vinegar

2 teaspoons brown sugar

1 teaspoon 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 3 days.

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