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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.