Homemade Roasted Tomato Ketchup

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  • 4 pounds tomatoes, stems removed
  • 1 large sweet onion, chopped
  • 1 red bell pepper, seeded and coarsely chopped (optional)
  • 5 cloves garlic
  • 1 cup apple cider vinegar
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1 stick cinnamon, crushed
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon whole allspice
  • 1/2 teaspoon peppercorns
  • 1 tablespoon paprika
  • Salt, to taste


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.

Special notes:

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.

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