Name: Roasted Red Pepper Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 cups
Ingredients: 1 (14 1/2 ounce) can diced tomatoes with juice; 1 (7 1/4 ounce) jar roasted red peppers, drained; 1 cup red onion, chopped; 1/2 cup dry red wine; 6 tablespoons light brown sugar; 2 large dried ancho chiles, seeded and coarsely chopped; 2 tablespoons tomato paste; 2 tablespoons red wine vinegar; 1 tablespoon fennel seed; 2 teaspoons fresh garlic, chopped; 1 1/2 teaspoons ground cumin; 1 bay leaf

Recipe by DailyInspiration

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Recipe from Bon Appetite. Sounds really tasty and there are no limits to its uses.

Ready In:: 45mins
Yields:
Units:

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ingredients

1 (14 1/2 ounce) can diced tomatoes with juice
1 (7 1/4 ounce) jar roasted red peppers, drained
1 cup red onion, chopped
¹⁄₂ cup dry red wine
6 tablespoons light brown sugar
2 large dried ancho chiles, seeded and coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seed
2 teaspoons fresh garlic, chopped
1 ¹⁄₂ teaspoons ground cumin
1 bay leaf

directions

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).

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