Homemade Roasted Tomato Ketchup | PCC Natural Markets

Homemade Roasted Tomato Ketchup

Yield: about 1 1/2 quarts

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

Try the fresh, bright flavor of this homemade version and you will never take for granted again the quintessential American condiment.

Ingredients

Preparation

To make the ketchup

Preheat oven to 350° F.

Cut tomatoes into large chunks. Distribute tomatoes, onions, 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.

Meanwhile, prepare spiced vinegar: Combine vinegar, sugar, salt, cinnamon stick, mustard seeds, celery seeds, allspice and peppercorns in a saucepan and bring to a simmer. Cook for 1 minute, remove from the heat, and let steep for 20 to 30 minutes.

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

Strain spiced vinegar mixture into tomato puree, add 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.

Notes

Try these fun flavor variations:

Sweet-Smoky Chipotle Ketchup
After straining ketchup and just before cooking, add 1 teaspoon chipotle powder and 2 tablespoons maple syrup to the pot. Finish as directed.

“Bloody Mary” Ketchup
Add 3 to 4 coarsely chopped stalks celery to 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.

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.

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.

More about: condiments, sauces

Comments

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Sugar substitute

Hello:

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!
Maisee

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