Tangy Ketchup

• 3 pounds plum tomatoes, halved
• 3 tablespoons olive oil
• Salt and pepper
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/3 cup packed light brown sugar
• 1/3 cup red wine vinegar
• 1/3 cup cider vinegar
• 1 tablespoon pickling spice, wrapped in cheesecloth

1. Preheat oven to 450u0b0F. Place tomatoes on a foil-lined baking sheet, cut side up. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper. Bake for 25 to 30 minutes, until soft and wrinkled but not burned. Let cool for 5 minutes.
2. In a large heavy skillet over medium heat, warm remaining 1 Tbsp. oil and cook onion and garlic for 2 to 3 minutes, stirring often. Put tomatoes and onion mixture in a food processor and process until pureed, about 30 seconds. Transfer mixture back to skillet, add tomato paste and brown sugar and cook over medium-low heat, stirring, for 10 minutes. Stir in both vinegars and pickling spice, reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour 30 minutes.
3. Strain mixture through a fine-mesh sieve, pressing on solids to force all liquid through. Discard solids. Season mixture with salt and pepper and let cool before serving (it will thicken as it cools).

tomatoes, olive oil, salt, onion, garlic, tomato paste, brown sugar, red wine vinegar, cider vinegar, pickling spice

Taken from www.myrecipes.com/recipe/tangy-ketchup (may not work)