To make the ketchup

Preheat oven to 350° F.

Cut tomatoes into large chunks. Distribute tomatoes, onions, peppers and garlic on a baking sheet.

Roast in the oven for 20 to 30 minutes or until tomatoes are soft and onions are lightly caramelized.

Meanwhile, prepare spiced vinegar: Combine vinegar, sugar, salt, cinnamon stick, mustard seeds, celery seeds, allspice and peppercorns in a saucepan and bring to a simmer. Cook for 1 minute, remove from the heat, and let steep for 20 to 30 minutes.

Puree roasted vegetables very finely in a food processor and strain through a fine sieve into a heavy pot.

Strain spiced vinegar mixture into tomato puree, add paprika and bring to a simmer. Cook, stirring frequently, until mixture has reduced by about half and mounds in a spoon. It will thicken as it cools. Season with additional salt, if needed.

Spoon the mixture into sterilized jars with sterilized lids and refrigerate. It will keep in your refrigerator for about 1 month.

Special notes:

Try these fun flavor variations:

Sweet-Smoky Chipotle Ketchup
After straining ketchup and just before cooking, add 1 teaspoon chipotle powder and 2 tablespoons maple syrup to the pot. Finish as directed.

“Bloody Mary” Ketchup
Add 3 to 4 coarsely chopped stalks celery to tomatoes, onions, peppers and garlic and roast as directed. After straining the ketchup and just before cooking, add 2 tablespoons Worcestershire sauce. Finish as directed. Before serving as an accompaniment, stir in horseradish to taste.

Dark Ale and Mustard Ketchup
After straining the ketchup and just before cooking, add 1/2 cup dark ale and 2 tablespoons coarse ground mustard to the pot. Finish as directed.