Slow Roasted Tomato & Pepper Ketchup

1. Halve 2 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 bell peppers whole at 375ºF, for 30 minutes, peel, seed, and chop.
   *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 roasted tomatoes and bell 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 and refrigerate.
   Serve as a condiment for French fries, burgers or hotdogs, to name a few!

**Will last about 1 month in the refrigerator.