Roasted Red Pepper Ketchup - cooking recipe

Ingredients

1 (14 1/2 ounce) can diced tomatoes with juice
1 (7 1/4 ounce) jar roasted red peppers, drained
1 cup red onion, chopped
1/2 cup dry red wine
6 tablespoons light brown sugar
2 large dried ancho chiles, seeded and coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seed
2 teaspoons fresh garlic, chopped
1 1/2 teaspoons ground cumin
1 bay leaf

Preparation

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).