Chunky-Style Roasted Tomato Ketchup

Debster's Note:

Great on hamburgers, hot dogs or other grilled sandwiches. Add jalapenos for a little spice.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 cup

• ¾ lb roma tomato , cut in half vertically,seeded and juice removed
• ¼ large green bell pepper
• 1 medium sliced sweet onion
• olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons brown sugar
• 1 teaspoon yellow mustard
• 1⁄8; teaspoon garlic powder
• ½ teaspoon dried thyme
• 2 teaspoons dried parsley
• 1⁄8; teaspoon ground cinnamon
• salt and pepper

Directions:

1. Preheat oven to 400 degrees.
2. Place tomatoes, skin side up, on baking rack set on baking sheet.
3. Add the green pepper and onion.
4. Brush vegetables very lightly with olive oil.
5. Place in oven and roast until lightly browned, about 15 minutes.
6. Remove from oven and cool slightly.
7. Chop the onions and peppers fairly small.
8. Place the tomatoes in a food processor and pulse until chunky.
9. Add the onions, peppers and additional ingredients.
10. Taste for seasoning.
11. Let set at room temperature until ready to use.
12. Can be made ahead and refrigerated for up to 3 days.

Reviews

[White Rose Child]

I'm going to try this ASAP! Sounds so good and so low-sodium, very rare quality in a condiment!! Update: awesome, Debster! I loved it with recipe#160317. My changes were using regular tomatoes, which worked fine; 1 clove finely chopped garlic, and about 1 Tbsp fresh parsley. I only used 1/16 tsp. of salt, it's so flavorful it doesn't really need a lot! The Dijon I used (out of yellow) was perhaps a liiitle too strong, but that won't stop me gobbling it up! thanks so much!!