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.
Roasted Tomato Ketchup
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
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.