Homemade Roasted Tomato Ketchup
Yield: About 1 1/2 quarts ketchup
Who knew ketchup (or catsup — to each his own!) 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! Also check out our fun flavor variations in the "Notes" tab.
- 4 pounds ripe organic tomatoes, washed and stems removed Add to list
- 1 large sweet onion, peeled and chopped Add to list
- 1 sweet red pepper, seeded and coarsely chopped (optional) Add to list
- 4 to 6 cloves garlic Add to list
- Spiced vinegar (recipe follows) Add to list
- 1 tablespoon paprika Add to list
- Salt, to taste Add to list
For the spiced vinegar
To make the ketchup
Preheat oven to 350° F.
Cut the tomatoes into large chunks. Distribute the tomatoes, onion, red pepper and garlic on a baking sheet.
Roast in the oven for 20 to 30 minutes or until the tomatoes are soft and the onions are lightly caramelized. While the tomatoes are roasting, prepare your spiced vinegar.
Puree the tomatoes, onions, red pepper and garlic very finely in a food processor and strain through a fine sieve into a heavy pot.
Strain the spiced vinegar mixture into the tomato puree (discard the whole spices), add the paprika and bring to a simmer. Cook, stirring frequently, until the 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. (Or you may preserve it using classic canning methods.)
To make the spiced vinegar
Combine all of the 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 the 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, 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.
ABOUT OUR CHEF: 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.
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