28canItalian plum tomatoes with puree*(one without "natural flavoring")
1tablespoonextra virgin olive oil
1 teaspoon extra virgin olive oil
1 1/2tablespoonfresh garlicpeeled, thinly sliced (from 5 small cloves)
1 1/2teaspoondried onion flakes
1/4teaspoonchipotle flakes (these are smokey)or chili flakes
1/2teaspoonground cloves
1/2 teaspoonground allspice
1/2teaspoon celery seed
1teaspoonyellow mustard seeds
1/3cupcoconut palm sugaror light brown sugar
2tablespoonlight brown sugar
1teaspoonsea 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.