Ketchup recipe:
Boil a dozen whole large heirloom tomatoes in their skins, add 1/4c. dark brown sugar and 1/4c. light brown sugar (2/4c combined brown sugars or brown sugar of preference),
 1tbsp worschectershire, a pinch of salt and the same amount of black pepper, a glug or two of apple cider vinegar
 (she never measured that), and 2 cloves garlic. Add water equal to the amount of tomato you put in.
 Run that through the blender until smooth. Taste it to make sure enough seasonings went in,
 then put it back on the stove in a pot to thicken.
 I think the second cooking process after you cook the tomatoes initially is what gave it a roasted flavor.
 Another thing you can do to get that toasty flavor is to grill the tomatoes before putting them in the ketchup.