Preheat the oven to <temperature>200<unit>°C</unit></temperature>. If you are using a convection oven, turn it down to <temperature>180<unit>°C</unit></temperature>

Roughly cut <quantity>1<unit>kg</unit></quantity> of ripe tomatoes

Roughly cut <quantity>1</quantity> medium onion

Trim and peel <quantity>2</quantity> garlic cloves

Transfer to a tray and add <quantity>½<unit>tbsp</unit></quantity> of salt

Add <quantity>2<unit>tbsp</unit></quantity> of smoked paprika and mix to combine

Roast for 20m until they are soft and starting to crisp around the edges. Remove from the oven

Stir and place them back in the oven. Roast for 20m until golden brown

Add <quantity>¾<unit>cup</unit></quantity> of apple cider vinegar, <quantity>1</quantity> dried bay leaf, <quantity>2</quantity> allspice berries, and <quantity>3</quantity> black pepper to a pan over medium heat

Boil for 3m to infuse the flavors. Remove from heat

Sieve it and discard the spices

Add <quantity>½<unit>cup</unit></quantity> of brown sugar and the infused vinegar to the roasted tomatoes

Mix to combine

Place the tray back in the oven and roast for 20m until the tomatoes are deeply charred and almost dry

Transfer all the ingredients to a tall container

Mix with a hand blender until smooth. If it gets too thick, add a little bit of water, <quantity>1<unit>tbsp</unit></quantity> at a time. Keep blending until you obtain the desired consistency

Sieve it. The roasted tomatoes ketchup is ready

Enjoy! Grab your favorite fries and dig in!