Homemade Roasted Tomato Ketchup | PCC Natural Markets

Homemade Roasted Tomato Ketchup

Yield: About 1 1/2 quarts ketchup

Your rating: None (13 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Who knew ketchup was so full of subtle spice, and so well balanced with such sweet and tart notes? Try the fresh, bright flavor of this homemade version and you will never take for granted again the quintessential American condiment.


For the spiced vinegar


To make the ketchup

Preheat oven to 350° F.

Cut tomatoes into large chunks. Distribute tomatoes, onion, peppers and garlic on a baking sheet.

Roast in the oven for 20 to 30 minutes or until tomatoes are soft and onions are lightly caramelized. While tomatoes are roasting, prepare your spiced vinegar.

Puree roasted vegetable very finely in a food processor and strain through a fine sieve into a heavy pot.

Strain spiced vinegar mixture into tomato puree, add the paprika and bring to a simmer. Cook, stirring frequently, until mixture has reduced by about half and mounds in a spoon. It will thicken as it cools. Season with additional salt if needed.

Spoon the mixture into sterilized jars with sterilized lids and refrigerate. It will keep in your refrigerator for about 1 month.

To make spiced vinegar

Combine all ingredients in a saucepan and bring to a simmer. Cook for 1 minute, remove from heat, and let steep for 20 to 30 minutes.


Try these fun flavor variations:

Sweet-Smoky Chipotle Ketchup
After straining the ketchup and just before cooking, add 1 teaspoon (or more to taste) chipotle powder and 2 tablespoons maple syrup to the pot. Finish as directed. I love this slightly spicy ketchup on meatloaf, burgers and as a dipping sauce for sweet potato fries.

“Bloody Mary” Ketchup
Add 3 to 4 coarsely chopped stalks of celery to the tomatoes, onions, peppers and garlic and roast as directed. After straining the ketchup and just before cooking, add 2 tablespoons Worcestershire sauce. Finish as directed. Before serving as an accompaniment, stir in horseradish to taste. Try this variation with poached shrimp or your breakfast hashbrowns.

Dark Ale and Mustard Ketchup
After straining the ketchup and just before cooking, add 1/2 cup dark ale and 2 tablespoons coarse ground mustard to the pot. Finish as directed. This is a perfect condiment for really great sausages on the summer barbecue.

Agave Cinnamon Ketchup
When preparing the spice syrup, substitute agave syrup for the sugar and increase the cinnamon to 2 sticks. Add a 1-inch piece of fresh ginger, cut into slices, to tomatoes, onions, peppers and garlic. Finish as directed. Slather this exotic sauce on lamb burgers or gyros. It’s also delicious folded into saffron rice before cooking.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 27, 2011. Flavor variations demonstrated on on KING 5's "Gardening with Ciscoe" show, which aired on July 14, 2012.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: condiments, sauces


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Sugar substitute


My husband has diabetes and I wanted to know if I could make this without the sugar or a sugar substitute such as Splenda?

Thank you!

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