Ketchup

Place the tomatoes cut side up on a baking sheet. Drizzle them with a little bit of olive oil, sprinkle them with salt, and toss the tomatoes around until evenly coated. Roast the tomatoes at 400°F/205°C until caramelized, about 20 minutes. Once roasted, finely chop the tomatoes.

Heat a little bit of olive oil in a medium saucepan. Add the onion and garlic and saute the aromatics until translucent, about 6-8 minutes. Add the spices and saute until fragrant, about 2 minutes.

Add the roasted tomatoes, tomato paste, maple syrup, and apple cider vinegar. Stir and bring to a simmer. Reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny, about 20 minutes.

Transfer all the ingredients into a blender and blend until smooth. If you're blender isn't powerful enough to blend all the seeds, you might need to use a fine mesh strainer.

Taste and adjust the seasoning, adding more salt for saltiness, maple syrup for sweetness, apple cider vinegar for tanginess, chill flakes and ginger for heat.

Store leftover ketchup in an airtight container in the refrigerator for up to 3 weeks. For longer term storage, freeze the ketchup in silicone ice cube trays. Once frozen, squeeze the ketchup cubes out and keep them in a sealed freezer bag for up to 3 months.