Recipe information
Yield
Makes about 3 cups
Ingredients
1 14 1/2-ounce can diced tomatoes in juice
1 7.25-ounce jar roasted red peppers, drained
1 cup chopped red onion
1/2 cup dry red wine
6 tablespoons golden brown sugar
2 large dried ancho chilies, seeded, coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seeds
2 teaspoons chopped garlic
1 1/2 teaspoons ground cumin
1 bay leaf
Preparation
Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée 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.)
