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1
Preheat your oven to 350 degrees F.
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2
Cut the tomatoes into large chunks. Distribute the tomatoes, onions, red pepper and garlic on a baking sheet.
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3
Roast in the oven for 20-30 minutes or until the tomatoes are soft and the onions are lightly caramelized. While the tomatoes are roasting, prepare your spiced vinegar.
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4
Puree the tomatoes, onions, red pepper and garlic very finely in a food processor and strain through a fine sieve into a heavy pot.
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5
Strain the spice vinegar mixture into the tomato puree (discard the whole spices), add the paprika and bring to a simmer. Cook, stirring frequently until the mixture has reduced by about half and mounds in a spoon. It will thicken as it cools. Season with additional salt if needed.
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6
Spoon the mixture into sterilized jars with sterilized lids and refrigerate. It will keep in your refrigerator for about a month. (Or you may preserve it by classic canning methods.)
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7
Spiced vinegar:
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8
1 cup apple cider or your favorite vinegar
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9
3/4 cup sugar
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10
2 teaspoons salt
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11
1 stick cinnamon, crushed
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12
1 teaspoon mustard seeds
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13
1 teaspoon celery seed
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14
1 teaspoon whole allspice
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15
1/2 teaspoon peppercorns
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16
Combine all of the ingredients in a saucepan and bring to a simmer. Cook for 1 minute, remove from the heat and let steep for 20-30 minutes.
