Slow Roasted Tomato and Pepper Ketchup

• 2 lbs. Allegro™ Tomatoes, roasted
• kosher salt and cracked black pepper
• 6 Maestro™ Sweet Bell Peppers, roasted and seeded
• 1 red onion, chopped
• 1/8 cup canola oil
• 6 cloves rough chopped garlic
• 2 cups honey
• 3 cups red wine vinegar

Instructions:

1. Slice 2 Allegro™ tomatoes, season with salt and black pepper and slow roast at 275ºF for approximately 2 hours on a baking sheet, cut side up.
2. Roast Maestro™ peppers whole at 375ºF, for 30 minutes, peel and seed.
   **Both steps can be done a day in advance.
3. In a large pot sauté onion in canola oil until tender. Add garlic and continue sautéing for 5 minutes over medium heat. Add honey, red wine vinegar and tomato paste.
4. Stir to incorporate and add Allegro™ tomatoes and the Maestro™ peppers.
5. Simmer for an hour over low heat with a tight fitting lid.
6. After an hour, season with salt and cracked black pepper, purée in a blender and put into jars or containers in fridge.
7. Serve as a condiment for French fries, turkey burgers or hotdogs!

**Will last about 1 month in the refrigerator.