Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and place whole uncut, unseeded red bell pepper on it. Bake for 20-25 minutes, until pepper is browning, flipping once halfway.
Remove and let cool. When cool enough to handle, cut open, discard seeds and stem. Set flesh aside.
Combine 1/2 cup roasted red pepper flesh with all ketchup ingredients in a food processor and process for 1 minute or until completely creamy, adding water and scraping down sides as needed.
Stores well in fridge for 1-2 weeks. Serve with roasted potatoes, french fries, onion rings or on your favorite veggie burger. Enjoy!