Fig Catsup

Directions

1. 1
   Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 2
   Place the figs and tomatoes skin-side down on the prepared baking sheet.
3. 3
   Roast until they start to brown and soften, about 40 minutes.
4. 4
   Cool, and then remove the tomato skins.
5. 5
   In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
6. 6
   Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil.
7. 7
   Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot.
8. 8
   Remove the bay leaf and discard.
9. 9
   Season with salt.