Oven-Roasted Tomato Apple Ketchup

If you're a label reader, you know that most store-bought ketchup brands use sugar or high-fructose corn syrup. I happen to like ketchup, so when I came across Cindy Pawlcyn's ketchup recipe in Big Small Plates, I decided to try making it myself. 

You can skip the oven-roasting step and simmer the veggies in the cider and spices, but oven-roasting adds depth that sets this ketchup apart from all others.

And about the apples. You won't taste them in the final product, but they add sweetness. Next time, I may even bake them first, too.

Oven-Roasted Tomato Apple Ketchup
Ingredients
4 lb peeled/seeded tomatoes (I prefer roma or heirloom)
4 cloves garlic
2-4 jalapenos (it depends on how hot they are)
1 1/2 lb sweet apples
3 sweet onions (red, Vidalia or Maui)
1 1/2 c. apple cider vinegar
1/2 c. basalmic vinegar

1 T. sea salt

1 t. paprika

1/4 t. of both ground allspice & ground cloves

1 t. dry mustard

1/2 c. mild/light honey*

Directions:

1. Preheat oven to 400 degrees.
2. Cut tomatoes and jalapenos in half. Remove seeds.
3. Cut onions into 4ths.
4. Toss veggies and unpeeled garlic cloves with olive oil until lightly coated, spread on cookie sheet, and bake until soft, about 20 minutes.
5. Let the veggies cool before peeling them.
6. Puree veggies and apples in food processor until smooth.
7. Add veggies and apples to a stockpot with vinegar and spices. Simmer on low for about an hour. Stir OFTEN to prevent the bottom from burning.
8. Remove from heat and let cool.
9. I like to take the hand blender to this one more time, then bottle. Makes a nice gift.
10. This can be stored in the fridge for a couple of weeks. If it lasts that long.

* You can use Splenda instead, but if you do, add it when the sauce is done cooking.