Sorell & Roasted Tomato Ketchup

makes 2 quarts

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1 Quart Celebrity tomatoes

3 Banana Peppers, deseeded and chopped

1 small red onion

1/2 cup cider vinegar

1/4 cup white distilled vinegar

1/2 cup sugar

1-3 Teaspoons salt (depends on the kind you use and to taste)

1/2 teaspoon of mustard seed

1 Tablespoon of smoked paprika

dash of clove powder

1 cup roasted tomatoes

5 medium sheep sorrel leaves

Roast the orange jazz and pear tomatoes in the oven until some of the skins are brown and starting to char.  I did this at 425.

Bring all ingredients to a slow boil on the stove and simmer.  I then use my immersion blender to start the blending process.  I finish off the blending in my food processor and cook it down over a low heat until it reaches your desired thickness.