- 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.
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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