This Roasted Tomato Ketchup is a great recipe for all the billions of tiny tomatoes that you get from the three cherry tomato plants from your garden. We have so many tomatoes, that coming up with something to do with them has been quite the challenge.
After a conversation with a friend about out tomato invasion, she recently gave me a clipping from a magazine on what to do with tiny tomatoes. I am not sure which magazine, but ketchup was one of the recipes. I made the recipe according to the instructions but found it to be too sweet. I reworked the recipe so to have a more savory flavor with a bit of zing to it.
Of course, any tomatoes will do for the recipe; all you have to do is quarter them before roasting for the recipe to work.
This recipe is perfect for anyone who is looking to eliminate processed sugar from their diet, but still loves ketchup.
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
cups
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- 3 Cups tomatoes halved or quartered, depending on size of tomato
- 1 jalapeño seeds and membranes removed, diced
- 1 onion small, peeled and quartered
- 1 lime juiced
- 1 clove garlic minced
- 1 Tbsp olive oil
- 1 Tbsp salt
- 3 Tbsp apple cider vinegar
- 2 Tbsp tomato paste
Ingredients
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- Preheat oven to 425º
- Line a baking sheet with aluminum foil and arrange the tomatoes, onions, jalapeños, and garlic on sheet
- Drizzle the olive oil over the vegetables, and then squeeze the juice of the lime on top of the vegetables as well
- Sprinkle with salt
- Cook for 25 minutes or until the tomatoes start splitting open or bubbling and the skin is starting to roast
- Remove from oven and allow to cool
- In a food processor or blender add the apple cider vinegar, tomato paste and the rest of the ingredients. Pulse until just blended for a chili type sauce or blend well for a smooth ketchup consistency
The best thing about this roasted ketchup recipe is there is no sugar added.
This Roasted Ketchup recipe is gluten free, dairy free, vegetarian and vegan.
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