My garden is in full swing and I have a plethora of Roma tomatoes that needed to be used. And, after reading the back of a ketchup bottle one day which listed the third ingredient as High Fructose Corn Syrup and the fourth as Corn Syrup, I knew just what to do.
How to make your very own Roasted, Spicy Ketchup:
Makes 2 Cups of Ketchup, Lasts for 1 week in the fridge, or can be frozen for later use.
- 3 lbs of ripe Roma tomatoes (or use (2) 8 oz cans of tomato sauce and 1 TBS of tomato paste)
- 1 TBS Extra Virgin Olive Oil
- 1 White Onion, finely chopped
- 2 Large Cloves of Garlic, minced
- 3/4 C Brown Sugar or 1 tsp Liquid Stevia to avoid using sugar
- 1/2 tsp Ground Mustard
- 1/2 tsp Ground Ginger
- 1/4 tsp Cayenne Pepper
- Dash of Cinnamon
- 1/2 tsp Paprika
- 1/4 tsp Allspice
- 1/2 C Apple Cider Vinegar
- Dash of Salt
Throw thoroughly cleaned tomatoes in a blender and puree. (If using canned tomato sauce and paste, skip this step.)
Pour the pureed tomatoes through a sieve and press with a spatula to capture all of the juices. Set aside 1/2 C of the tomato paste-like substance left in the sieve. We will add this later to our recipe. Freeze any of the remaining tomato paste in a plastic bag for other recipes. (Again, If using canned tomato sauce and paste, skip this step).
In a non-reactive pan, heat the 1 TBS Extra Virgin Olive Oil to a medium heat. Add the finely chopped onion and cook until it’s soft-about 3 to 4 minutes. Don’t let the onion brown.
Next, add the tomato puree and the remaining ingredients except for the vinegar and the salt. (brown sugar or stevia, mustard, ginger, cayenne pepper, cinnamon, paprika, and allspice).
Bring the mixture to a slow boil, stirring occasionally. Once boiling, reduce the heat to simmer and cook for about one hour or until thickened, stirring occasionally.
Once the mixture is thickened, add the apple cider vinegar and salt. Bring this to a boil once again, then turn the heat down to a medium heat for about 15 minutes, stirring almost constantly.
Add the tomato paste that was set aside earlier and cook for 15 more minutes or until the mixture is thick like ketchup, stirring almost constantly.
Let the ketchup cool completely. Store the Spicy Ketchup in a non-reactive container and keep in the fridge for up to one week. You can also freeze this ketchup for later use in a ziploc bag. Spread the ketchup on your favorite hotdog and enjoy the tastes of summer.
Thanks again, Chris for having me here today. Feel free to stop by my site, Potholes and Pantyhose, for more recipes, crafts and remodeling projects. I would love to hear from you! Love-Rebekah. 
