Roasted Red pepper Ketchup

(from Lucianolinda’s recipe box)

Source: Bon Appetit magazine

Categories: Canning--ketchup

Ingredients

  • 1 (14 to 15 oz.)can diced tomatoes
  • 1 (7 oz.) jar roasted red peppers, drained
  • 1 cup chopped red onion
  • 1/2 cup dry red wine
  • 6 Tbsp. light brown sugar
  • 2 large dried ancho chiles, seeded and coarsely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. fennel seeds
  • 2 tsp. chopped garlic
  • 1 1/2 tsp. ground cumin
  • 1 bay leaf
  • Salt and ground black pepper, to taste

Directions

  1. Combine tomatoes with their juices and all remaining ingredients in a large, heavy (not aluminum) saucepan over high heat.
  2. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf.
  3. Working in batches, puree ketchup in blender until smooth. Season with salt and black pepper. Chill. Keep refrigerated.

  4. makes about 3 cups

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