Title: Tomato Sweet Pepper Ketchup
Categories: Sauce Lowcal
Yield: 10 Servings
| 2 | tb | Water or vegetable stock |
| 5 | | Cloves of garlic, minced |
| 1/2 | | Red onion, minced |
| 1/4 | ts | Dried oregano, |
| 2 | lb | Fresh or canned tomatoes, |
| | | Peeled, seeded and chopped |
| 2 | tb | (2-3 tb) balsamic vinegar |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Salt |
| | | Pinch of ground cinnamon |
| | | Pinch of ground cloves |
| | | Pinch of ground allspice |
In a large saucepan, put the water or stock, garlic, onion, and oregano.
Cook for 2-3 minutes. Be careful not to burn the garlic. Add the remaining
ingredients and cook over medium-low heat for 20-30 minutes until
thickened. Place all ingredients in a food processor and process until
smooth. To thicken further, return to a pot and cook over medium-low heat
for 10 more minutes, or until reduced to desired thickness. Take care that
the ketchup does not scorch on the bottom of the pan. This will keep well
for 2 weeks in the refrigerator or longer frozen.