Roasted Red Pepper Ketchup

• 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

1. 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).

tomatoes, red peppers, red onion, dry red wine, light brown sugar, ancho chiles, tomato paste, red wine vinegar, fennel seed, fresh garlic, ground cumin, bay leaf

Taken from www.food.com/recipe/roasted-red-pepper-ketchup-470300 (may not work)