A nice change from a tomato-centric sauce. This is really good on hot dogs, burgers, and meatloaf, as well as on sandwiches. When I make this, I always roast another red pepper and several cloves of garlic to have on hand for various recipes.

1 red pepper
2 unpeeled garlic cloves
2 T tomato paste
1 T cider vinegar, or other vinegar (balsamic is really good)
1 t honey or agave or maple syrup
1/4 t paprika
1/8 t ground fennel seeds
salt and pepper, to taste

1. Preheat oven to 425°F.

2. Put red pepper and garlic cloves in a small baking dish and put on the top shelf of the oven. Roast for about 30 minutes. Remove from oven. Take garlic out and set aside. Turn pepper over and put back into oven. Roast another 20 – 30 minutes until the pepper is soft and charred.

3. Steam pepper in a bowl covered with a plate until cool. Remove skin, core, seed, and remove membrane. Chop up or pull apart into pieces.

4. Put pepper pieces into a food processor. Squeeze garlic from its peel into processor. Add remaining ingredients and purée. Taste for seasonings.