The Natural Alternative To Tomato Ketchup.

Make in bulk and keep in a screw top jar in the fridge.

Ingredients.

• Six ripe tomato's, halved.
• One red pepper, cored, deseeded and quartered.
• One yellow pepper, cored, deseeded and quartered.
• Two large red onions, peeled and quartered.
• Two large red chilli peppers, deseeded and quartered.
• Four cloves of garlic (you can use less if you want, but the garlic roasts and caramelises so the taste is quite gentle)
• A good handful of torn basil leaves.
• Sprinkle of sea salt and ground black pepper.

Put all the ingredients into a ceramic baking dish, Pour over several tablespoons of virgin olive oil and toss all together with your hands. Sprinkle with some balsamic vinegar.

Roast in a hot oven (400°F / 200°C / gas mark 6) for about 45 minutes until the edges of the peppers and the tomato skins are slightly blackened and all the vegetables are soft.

Tip the whole lot - including the juices in the dish - into a liquidiser and, using the pulse mode, blend to a thick puree. Dilute with more olive oil to give a thick pouring sauce consistency.

Seal in jars and keep in the fridge until required.