Roasted tomato ketchup

• 1 tbsp olive oil
• 1 clove garlic
• 1 stick rosemary
• 200 grams cherry tomatoes
• 1 pinch cayenne pepper
• 1 tsp english mustard
• 2 tsp honey
• 1 tsp white wine vinegar
• 1/4 lemon juice
• 1/2 tsp salt

1. Preheat oven to 190F C
2. Add the tomatoes, rosemary, oil and garlic clove (lightly crushed)
3. Roast for 20 mins until skins are blackening and the tomatoes are starting to break down
4. Mash the tomatoes in the tray with a fork
5. Add the mustard, honey, Cayenne, salt, vinegar and lemon juice - adjusting each to taste and mix well
6. Remove the garlic clove and any other big undesirable bits
7. Now you can either use as it is - which is nice and chunky - or press through a sieve to remove seeds/skin if desired.
8. Sometimes if doing this (depending on the tomatoes) the sauce may be too watery and can be thickened with cornflour

olive oil, clove garlic, rosemary, cherry tomatoes, cayenne pepper, english mustard, honey, white wine vinegar, lemon juice, salt

Taken from cookpad.com/us/recipes/343237-roasted-tomato-ketchup (may not work)