-
1
Preheat the oven to 400 degrees F. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil.
-
2
Season with 1 teaspoon of the salt and pepper.
-
3
Spread the mixture on a baking sheet and roast until very soft, about 1 hour.
-
4
Remove from the oven and place back into the mixing bowl.
-
5
Cover with plastic wrap and let cool for 45 minutes.
-
6
Drain and reserve the liquid.
-
7
Peel the skin off all the peppers, cut open, and remove the seeds.
-
8
Process the vegetables together in a food processor until smooth.
-
9
Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended.
-
10
Sterilize a quart-size preserving jar and keep hot.
-
11
Sterilize the lids and keep hot.
-
12
Pour the mixture into the large leaving 1/2-inch head space at the top.
-
13
With a clean damp towel, wipe the rim and fit with the hot lid.
-
14
Tightly screw on the metal ring and place the jar on a rack in a deep canning kettle with boiling water to cover by 1-inch.
-
15
Cover the kettle and boil for 15 minutes.
-
16
Using tongs, remove the jar, place on a towel, and let cool.
-
17
During the heat processing, the contents of the jar expand, forcing some of the air out.
-
18
The remaining air inside contracts as it cools to create a partial vacuum, which pulls the lid tightly against the jar rim.
-
19
The vacuum and the lid's sealing compound maintain the seal.
-
20
A popping noise after the contents have cooled is an indication that the seal is complete.
-
21
To test, press the center of the cooled lid.
-
22
If it stays depressed, the jar is sealed.
-
23
If not, refrigerate and use the contents within 2 to 3 weeks or reseal with a new flat lid and repeat the hot water bath.
-
24
Tighten the ring.
-
25
Let stand in a cool, dry place for at least 2 weeks before using.
-
26
Refrigerate once opened; the ketchup will keep up to one month.
