Title: Tomato sweet pepper ketchup
 Categories: Sauces, Low-fat
      Yield: 10 Servings
 
      2 tb Water or vegetable stock
      5    Cloves of garlic, minced
    1/2    Red onion, minced
    1/4 ts Dried oregano,
      2 lb Fresh or canned tomatoes,
           Peeled, seeded and chopped
      2 tb (2-3 tb) balsamic vinegar
    1/4 ts Cayenne pepper
    1/4 ts Salt
           Pinch of ground cinnamon
           Pinch of ground cloves
           Pinch of ground allspice
 
  In a large saucepan, put the water or stock, garlic, onion, and
  oregano. Cook for 2-3 minutes.  Be careful not to burn the garlic.
  Add the remaining ingredients and cook over medium-low heat for 20-30
  minutes until thickened. Place all ingredients in a food processor
  and process until smooth. To thicken further, return to a pot and
  cook over medium-low heat for 10 more minutes, or until reduced to
  desired thickness. Take care that the ketchup does not scorch on the
  bottom of the pan. This will keep well for 2 weeks in the
  refrigerator or longer frozen.