Sun-Dried Tomato Ketchup

Contributed by Grace Parisi

Combine the apple juice, tomatoes, brown sugar, vinegar, cloves, ginger, cayenne, onion and garlic in a blender and blend until fairly smooth. Transfer the mixture to a medium saucepan. Season with salt and simmer over moderate heat, stirring occasionally, until very thick and slightly darkened, about 15 minutes.

Make Ahead The ketchup can be refrigerated for up to 2 weeks. Notes Best Uses On hot dogs, hamburgers, sausages.