Food Network: Roasted Tomato Ketchup

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Roasted Tomato Ketchup
Recipe courtesy of Bobby Flay

Ingredients
1 1/2 pounds ripe tomatoes, cored and quartered and roasted
3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves garlic, finely diced
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and freshly ground pepper

Directions
Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of
the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft.
Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing
against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the

remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until
translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25
to 30 minutes, stirring occasionally until thick.