Recipe: Roasted Tomato Ketchup (food processor)

ROASTED TOMATO KETCHUP

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

TO ROAST THE TOMATOES:
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.

TO MAKE THE KETCHUP:
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.

If desired, chill before serving. Refrigerate leftovers

Adapted from source: Bobby Flay