Ketchup Roasted Tomato

1 1/2 lb Ripe tomatoes cored and
quartered and roasted
3 tbsp Olive oil; divided
1 med Onion; finely diced
2 Cloves garlic; finely diced
1/4 c Cider vinegar
2 tbsp Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Allspice
Salt and freshly ground pepper

To prepare the ketchup: Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and fry the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.