Method
Preheat an oven to 140C/275F/ Gas 1. Fine dice the onion. Deseed and fine dice the red pepper. Crush the garlic. Place the tomatoes onto a roasting tray and drizzle with olive oil. Add the onion, garlic and pepper. Season with sea salt and cracked black pepper. Add the rosemary and thyme. Slow roast for about an hour. Meanwhile place the cider vinegar into a pan over a low heat. Add the sugar, bay leaf, cinnamon, celery seeds, mustard seeds, allspice and chipotle paste. Stir until the sugar has dissolved and simmer over a very low heat for 5 minutes. Remove from the heat and sieve into a second pan. Add the roasted tomato mixture, simmer until reduced to a thick consistency. Pour into a processor. Whiz. Pour into jars. Allow to cool completely. Store and use as required.