Halve the tomatoes. Eighth the onions. Cut the garlic into slices.
Put everything in a roasting pan, drizzle with the olive oil and put in the oven at 225 ° C top / bottom heat and roast for 1.5 - 2 hours. If it gets too dark in some places, just stir briefly.
After the roasting time, the tomatoes are wrinkled. Now sprinkle these with the brown sugar and caramelize for another 25 minutes.
Then put everything in a blender (hand blender also works, but then it won`t be so fine) and mix for 1 - 2 minutes until a creamy consistency is achieved. Then put the puree in a saucepan and simmer gently at low temperature until it is reduced to 3/4 of the liquid. Anyone who has worked with a hand blender can run it through a sieve beforehand to filter out coarse pieces.
Finally, mix the puree with white wine vinegar, salt and sugar and, if someone likes it spicier, add chili powder, stir and bring to the boil again. Fill the ketchup into clean juice bottles while it is still hot and enjoy.
Quantities are sufficient for approx. 2.5 - 3 liters of ketchup!
The ketchup tastes best with very ripe, i.e. soft tomatoes! If the degree of ripeness was not enough and it is not thick, you can add some cornstarch at the end.
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