Updated Nov 24, 2014Chatelaine
- HEAT canola oil in a medium saucepan over medium. Add onions and cook, stirring often with a wooden spoon, until very soft and browned, 20 min. Add water, scraping brown bits from the bottom of the pan, and stir until no liquid remains, 1 to 2 min. Stir in roasted red peppers and tomato paste until warmed through, 2 to 3 min. Remove from heat, then add cider vinegar, Dijon mustard and salt. Season with fresh pepper.
- SCRAPE into a blender and whirl until smooth. Let cool to room temperature and refrigerate in an airtight container up to a week.
Kitchen Tip: Press ketchup through a fine-mesh sieve for an extra-smooth texture.