Goes with cold meat sandwiches, hamburgers and grilled meat.
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add onion and cook until soft and translucent, 5 minutes.
Add tomatoes, peppers, 1/4 cup of vinegar, 2 teaspoons of honey, garlic, thyme, and salt and pepper to taste.
Bring to a simmer and cook, uncovered, until the mixture is very thick, 15 minutes, stirring frequently so the ketchup does not scorch.
Transfer mixture to a blender or food processor and purée until smooth. Taste for seasoning and adjust with salt, pepper, honey, and vinegar as needed.
Pour the ketchup into a container and stir in the remaining 1 tablespoon olive oil. Cover and set aside at room temperature until needed.
The ketchup keeps, refrigerated, for up to a week. It may also be frozen for up to 4 months.
Food in U.S.A.