Homemade Roasted Tomato Ketchup
Yield: about 1 1/2 quarts
Try the fresh, bright flavor of this homemade version and you will never take for granted again the quintessential American condiment.
- 4 pounds tomatoes, stems removed Add to list
- 1 large sweet onion, chopped Add to list
- 1 red bell pepper, seeded and coarsely chopped (optional) Add to list
- 5 cloves garlic Add to list
- 1 cup apple cider vinegar Add to list
- 3/4 cup sugar Add to list
- 2 teaspoons salt Add to list
- 1 stick cinnamon, crushed Add to list
- 1 teaspoon mustard seeds Add to list
- 1 teaspoon celery seeds Add to list
- 1 teaspoon whole allspice Add to list
- 1/2 teaspoon peppercorns Add to list
- 1 tablespoon paprika Add to list
- Salt, to taste Add to list
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.
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, 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.