Smoky Tomato and Sweet Pepper Ketchup


Pottery Courtesy of


4 Medium tomatoes

4-6 Red Italian sweet peppers

2 Yellow onions

Canola or olive oil

Kosher salt

1 Tbs local honey

1 tsp Apple cider vinegar

1/4 tsp Chipotle chili powder


Remove stems and seeds from red peppers and chop into 1-2 inch pieces.  Remove cores from the tomatoes and slice into wedges.  Peel onions and slice into wedges.  Place peppers, tomatoes and onions on a baking sheet.  Toss with a little oil, then season generously with kosher salt. Bake at 375 degrees for 1 1/2 to 2 hours, or until the vegetables are black on the tips and most of the water has evaporated.

Puree the roasted vegetables in a blender with the honey, vinegar and chili powder.  Adjust seasonings to taste.