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Roasted Tomato Ketchup
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| Servings | Prep Time |
| 2cups | 10minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 3Cups tomatoeshalved or quartered, depending on size of tomato
- 1 jalapeñoseeds and membranes removed, diced
- 1 onionsmall, peeled and quartered
- 1 limejuiced
- 1clove garlicminced
- 1Tbsp olive oil
- 1Tbsp salt
- 3Tbsp apple cider vinegar
- 2Tbsp tomato paste
Instructions
- 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
Recipe Notes
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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