Roasted Tomato Ketchup

Ingredients

• 6 Roma tomatoes, halved
• 1 tbsp canola oil
• 2 cups roughly chopped onions
• 1 can (5½ oz/156 mL) tomato paste
• ¼ cup liquid honey
• ¼ cup apple cider vinegar
• 4 cloves garlic, finely chopped
• 6 fresh basil leaves
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp freshly ground pepper

Directions

1. Preheat oven to 400°F.
2. Bake tomato halves, cut sides up, in a foil-lined baking sheet until softened and lightly browned, about 20 – 25 minutes.
3. Heat oil in a medium pot over medium-low heat. Sauté onions until softened, about 5 minutes. Add roasted tomatoes and remaining ingredients. Simmer for 10 minutes, stirring frequently. Remove from heat and let cool for 15 minutes.
4. Purée mixture until smooth using a hand blender. Refrigerate for up to 1 week or freeze for up to 1 month.