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She Says: Roasted Tomato Ketchup
I chose tomatoes as the Blogger Secret Ingredient this week for several reasons. First, as the summer winds down, my mother’s garden full of ripe tomatoes was begging to be used. Second, tomatoes are a nutritional powerhouse and one of my favorite foods. Here are some great things about tomatoes:
- Lycopene in tomatoes may protect against cancer in humans
- Tomatoes are a great source of vitamins A and C.
- Tomatoes are rich in potassium, which may lower blood pressure and reduce heart disease
To find out more about tomatoes click here.
Third, I really wanted to make ketchup. I love ketchup with sweet potato fries, but because of HFCS Awareness Month, I couldn’t have the Heinz in my fridge. I chose this Bobby Flay recipe for its simplicity and it turned out really well. It’s chunkier than bottled ketchup, but I enjoyed it nonetheless.
Straining the tomatoes
On the stove.
I’ll be honest and tell that I used the ketchup when it was still warm, so it kind of tasted like a thick tomato soup, but it was still really delicious. Tastier than ketchup, but a little different. It had a sweetness better than that of ketchup because of the brown sugar, but it doesn’t have the sheen of ketchup and that has to be a good thing. I will try it again in the next day or two to see if it is more like traditional ketchup when it’s cold.
Roasted Tomato Ketchup
3/4 pound ripe tomatoes, cored and quartered
2 tablespoons olive oil
1/2 medium onion, finely diced
1 clove garlic, finely diced
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
11/2 tablespoons honey
Kosher salt and freshly ground pepper
Preheat oven to 350 degrees.In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.
Recipe Courtesy Bobby Flay
Episode#: CL9591
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
What a fabulous recipe!
I never thought about making ketchup before….how awesome!!
I love summer tomatoes!!!
I’m with Aimee, I have never even thought about making ketchup….hmm. Maybe this will go onto the list! Thanks for the recipe it sounds tasty!
Great idea! I love ketchup, but it’s oh so sugary and HFCS-filled. The consistency reminds me of marinara sauce. Did it taste like ketchup?
Jenny, Good question. I added my answer to the post.
Looks great! I have yet to get into this tomato challenge because, to be honest, I can’t eat tomatoes! I will definitely cook up a storm during the next ingredient challenge
I did consider asking you if ketchup counted – so I guess it does. Glad you tried this out!
Hmm, this looks fun!
Heather, that’s so cool!
Have you seen those sugar free ketchups at the store? I get one that is labeled “vegetarian” and only has a couple ingredients in it.
Wow! You made ketchup!! You are a better woman than I, you rock! I buy organic ketchup to avoid the HFCS.
wow thank you so much for posting this recipe!
i NEVER eat ketchup because the packaged one contains some scary ingredients…. i’m gonna have to make my own now!
You need to get TJ;s ketchup it is so good and has NO HFCS and usually I have trouble eating ketchup because it gives me bad heart burn but the one from TJ:s is perfect!
Oh my god, you MADE ketchup??? Heather, I’m so impressed! I pretty much dump the stuff on everything so maybe I should give this recipe a shot.
Everyone: This was a really easy recipe compared to some of the others I found, so I encourage everyone to give it a try!
What an awesome recipe contribution!
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