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.
Servings: 24 2 T. servings; makes 1 1/2 cups
Cost: $5
Equipment
- 1 heavy three quart non-reactive pot (I used an enameled coated cast iron one)
- 1 food mill or food processor
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.
Nutrition
Calories: 102kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 788mg | Potassium: 913mg | Fiber: 5g | Sugar: 14g | Vitamin A: 577IU | Vitamin C: 45mg | Calcium: 153mg | Iron: 5mg