Chunky-Style Roasted Tomato Ketchup

• 3/4 lb roma tomato, cut in half vertically,seeded and juice removed
• 1/4 large green bell pepper
• 1 medium sliced sweet onion
• olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons brown sugar
• 1 teaspoon yellow mustard
• 1/8 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1/8 teaspoon ground cinnamon
• salt and pepper

1. Preheat oven to 400 degrees.
2. Place tomatoes, skin side up, on baking rack set on baking sheet.
3. Add the green pepper and onion.
4. Brush vegetables very lightly with olive oil.
5. Place in oven and roast until lightly browned, about 15 minutes.
6. Remove from oven and cool slightly.
7. Chop the onions and peppers fairly small.
8. Place the tomatoes in a food processor and pulse until chunky.
9. Add the onions, peppers and additional ingredients.
10. Taste for seasoning.
11. Let set at room temperature until ready to use.
12. Can be made ahead and refrigerated for up to 3 days.

roma tomato, green bell pepper, sweet onion, olive oil, cider vinegar, brown sugar, yellow mustard, garlic, thyme, parsley, ground cinnamon, salt

Taken from www.food.com/recipe/chunky-style-roasted-tomato-ketchup-26016 (may not work)