Roasted Tomato Ketchup | Blue Flame Kitchen

Ingredients

• 6 Roma tomatoes, halved
• 1 tbsp canola oil
• 2 cups roughly chopped onions
• 1 can (5½ oz/156 mL) tomato paste
• ¼ cup liquid honey
• ¼ cup apple cider vinegar
• 4 cloves garlic, finely chopped
• 6 fresh basil leaves
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp freshly ground pepper