Chunky Style Roasted Tomato Ketchup Recipe

Name: Chunky Style Roasted Tomato Ketchup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 lbs ripe tomatoes; 1 Green Bell Pepper; 1 medium Yellow Onion; 1 tablespoon Olive Oil; 1/2 cup Apple Cider Vinegar; 1/4 cup Brown Sugar; Yellow Mustard; 1/4 teaspoon Garlic Powder; Dried Thyme; Dried Parsley; Ground Cinnamon; 1 teaspoon Salt and 1/2 teaspoon Black Pepper; 2 tablespoons Molasses; 1-2 Jalapeños (optional)

Elevate your burgers, hot dogs, and grilled sandwiches with this homemade chunky tomato ketchup! Roasted tomatoes deliver deep, rich flavor, while the optional jalapeños add a fiery kick. Easy to make and even easier to love, this recipe is perfect for adding a homemade touch to your favorite BBQ fare. Make a batch ahead and enjoy all week!

Prep Time 20 mins

Cook Time 30 mins

Calories 160.1 kcal

Protein 9g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chunky Style Roasted Tomato Ketchup

2 lbs ripe tomatoes
1 Green Bell Pepper
1 medium Yellow Onion
1 tablespoon Olive Oil
1/2 cup Apple Cider Vinegar
1/4 cup Brown Sugar
Yellow Mustard
1/4 teaspoon Garlic Powder
Dried Thyme
Dried Parsley
Ground Cinnamon
1 teaspoon Salt and 1/2 teaspoon Black Pepper
2 tablespoons Molasses
1-2 Jalapeños (optional)

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How to Make Chunky Style Roasted Tomato Ketchup

Preheat oven to 400°F (200°C).
Place 2 lbs ripe tomatoes, skin side up, on a baking rack set over a baking sheet.
Add 1 green bell pepper, cored and roughly chopped, and 1 medium yellow onion, roughly chopped, to the baking sheet.
Lightly brush the vegetables with 1 tablespoon olive oil.
Roast in the preheated oven until lightly browned and softened, about 15-20 minutes.
Remove from oven and let cool slightly.
Finely chop the roasted onions and peppers.
Roughly chop the roasted tomatoes.
Place the chopped tomatoes in a food processor and pulse until chunky, leaving some texture.
Transfer the chunky tomato mixture to a medium saucepan. Add the chopped onions, peppers, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons molasses, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
Bring the mixture to a simmer over medium heat, stirring occasionally. Cook until slightly thickened, about 10-15 minutes.
(Optional) Stir in 1-2 jalapeños, finely minced, for extra spice.
Taste and adjust seasoning as needed. Add more brown sugar for sweetness, vinegar for tang, or salt and pepper to taste.
Let the ketchup cool completely. The flavor will deepen as it sits.
Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

95g

Fat

Carbs

12g

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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Low Protein Healthy Sauces Condiments Etc Vegetables Oven Easy Roast Low Fat Food Processor Blender Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Equipment Small Appliance Number Of Servings