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Homemade Roasted Ketchup with canned plum tomatoes

Karen’s Roasted Tomato Ketchup

How to Make Homemade Ketchup Year-Round: Use Italian Canned Plum Tomatoes!

Homemade Roasted Ketchup with canned plum tomatoes
Homemade Roasted Ketchup with canned plum tomatoes – a recipe you can make year-round!

I just couldn’t wait for ripe summer tomatoes ~ so I created this recipe using the best quality canned tomatoes.
I love making my own ketchup, not too sweet with savory intense flavors. You can whirl it smooth or leave slightly chunky.

The First Step: Roasting the plum tomatoes in a hot oven (keeping the puree for later) lends enormous full-bodied flavor!

Sauté the ketchup base, start with sliced garlic, seasonings and then reserved puree. Cook down then add the roasted tomatoes; simmer 1 1/2 hours until thickened. Simply pulse until smooth in a food processor, or use a food mill.

ingredients for Homemade Roasted Ketchup with canned plum tomatoes
Ingredients for Homemade Roasted Ketchup with canned plum tomatoes

Canned Plum Tomatoes are the primary ingredient – so choose wisely!

Did you know MOST canned tomatoes contain Calcium Chloride and or Citric Acid (even some organic varieties)?
Neither ingredient is desirable – they are chemical additives… so buy an Italian product!

Use: One 28 ounce can Italian Peeled Whole Tomatoes (ingredients only tomatoes & tomato juice*), Tomato Paste, Apple Cider Vinegar, Light Brown Sugar, Fresh Garlic, Dried Onion Flakes, Chipotle Flakes, Cloves, Allspice, Celery Seed, Yellow Mustard Seeds and Sea Salt.
Please do not use canned tomatoes with “natural flavoring” they are chemicals too – look for an Italian brand. 

Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup
Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup

Enjoy this timeless recipe,
Karen

Homemade Roasted Ketchup with canned plum tomatoes

Karen's Roasted Tomato Ketchup

A savory Ketchup - better than store-bought with intense roasted tomato, garlic and spices flavor. Dollop on a burger or dunk fries in it.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24 2 T. servings; makes 1 1/2 cups
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Ingredients

  • 28 can Italian plum tomatoes with puree* (one without "natural flavoring")
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon extra virgin olive oil
  • 1 1/2 tablespoon fresh garlic peeled, thinly sliced (from 5 small cloves)
  • 1 1/2 teaspoon dried onion flakes
  • 1/4 teaspoon chipotle flakes (these are smokey) or chili flakes
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon celery seed
  • 1 teaspoon yellow mustard seeds
  • 1/3 cup coconut palm sugar or light brown sugar
  • 2 tablespoon light brown sugar
  • 1 teaspoon sea salt

Instructions

  • Add the opened can of plum tomatoes in a sieve over a medium sized bowl. Gently squeeze the juice and seeds out of the plum tomatoes, not breaking them up too much.
    You will have 1 1/2 cups of juice/puree to add to the pot; set aside.
  • Preheat oven to 400 degrees.
    Line a half sheet pan with parchment paper. Add the plum tomatoes, I broke them in half lengthwise. Brush with 1 tablespoon of olive oil - place in oven to roast. Cook for 20 - 20 minutes until just golden around the edges.
  • While the tomatoes roast, start the ketchup base. In a heavy non-reactive pot, add 1 teaspoon olive oil and the garlic. Cook for 2 minutes, stirring over low heat until just golden around the edges.
    Add the spices; onion flakes, chipotle flakes, cloves, allspice, celery seed and mustard seed.
  • Stir over low heat 1 minute to toast the spices. Add the sugar, stir well. Add the 1 1/2 cups reserved tomato juice - bring to a boil, stir well; cover and set the heat to a low simmer. Cook until tomatoes have roasted.
  • Roast the tomatoes for 20 - 22 minutes until they are dry and a touch golden around the edges. Remove from the oven and carefully add them to the pot. Give a big stir, cook over a low simmer for 1 hour and 15 minutes until reduced a little and flavorful.
    Uncover and cook for 5 minutes over a bare simmer. Cool slightly.
  • Puree the ketchup in a food processor or pass through a food mill (as I did!)
  • Cool, then refrigerate in a glass airtight container. Use within 3 weeks.

Notes

* Plum Canned Tomatoes I used: Mutti brand; Canned Peeled Whole Tomatoes - Ingredients: Whole Peeled Tomatoes, Tomato Juice (non-GMO, no natural flavorings.)
This recipe can not be reproduced without the consent of its author, Karen Sheer.
COURSE: dipping sauce, side condiment
CUISINE: American
KEYWORDS: homemade ketchup
Nutrition Facts
Karen's Roasted Tomato Ketchup
Amount per Serving
Calories
102
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
788
mg
34
%
Potassium
 
913
mg
26
%
Carbohydrates
 
23
g
8
%
Fiber
 
5
g
21
%
Sugar
 
14
g
16
%
Protein
 
4
g
8
%
Vitamin A
 
577
IU
12
%
Vitamin C
 
45
mg
55
%
Calcium
 
153
mg
15
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Roasted Ketchup with canned plum tomatoes

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