Sure Sandy, I'll need to find it- my internet connection is terrible at the moment, so I'm having trouble accessing my Pinterest board where I saved it. I'll post a link when I get it. I probably won't use that exact recipe again because it was a long and tedious process, but the seasonings were spot on so I will use that part.
The lengthy part of the process was slowly reducing the tomatoes to reach the desired thickness. Because so many tomatoes are so watery this takes a while (I used a crock pot with the lid askew, and let it go all night- no scorching this way). With future batches I think I will roast the tomatoes first. It seems an easier way to get the water out and I like how roasting develops the natural sweetness so that the ketchup will require less sugar.
I like your method of roasting spread out on a baking sheet like that!
I will definitely try doing it that way next summer!
