3 oz sun-dried tomatoes (packed dry, not in oil)
6 cups boiling water
3 fresh tomatoes, seeded and diced
6 garlic cloves
1 small onion
1/2 cup red wine vinegar
1/3 cup pure maple syrup
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp black pepper
Place the sun-dried tomatoes in the boiling water for 2 minutes, drain, and discard all but 1/4 cup of the soaking water. Set the remaining 1/4 cup of water aside in a small bowl.
Combine the soaked sun-dried tomatoes and all of the remaining ingredients (except for the reserved soaking water) in a nonreactive saucepan, and cook over medium heat for 10 minutes, stirring occasionally. Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thick and chunky. Remove from heat and let stand 5 minutes.
Pour into a food processor or blender and blend until very smooth. The ketchup will be fairly thick and chunky. For a smoother ketchup, add in the reserved soaking water, and process again until smooth.
Serve the ketchup immediately or pack into a jar with a tight-fitting lid, and chill. The ketchup will keep in the refrigerator for 2 weeks; for longer storage, while the ketchup is still hot, pack into sterilized jars and process in a boiling-water bath for 20 minutes.