This Roasted Tomato Ketchup is a great recipe for the billions of tiny tomatoes from the garden. We have so many tomatoes, that coming up with what to do with them has been quite the challenge.
A friend recently gave me a clipping from a magazine on 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 have adjusted the recipe 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.
| 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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