Chunky Style Roasted Tomato Ketchup Recipes

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ROASTED TOMATO KETCHUP



Roasted Tomato Ketchup image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 2 cups

Number Of Ingredients 10

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

Steps:

  • 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.

CHUNKY-STYLE ROASTED TOMATO KETCHUP



Chunky-Style Roasted Tomato Ketchup image

Make and share this Chunky-Style Roasted Tomato Ketchup recipe from Food.com.

Provided by Debster

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 12

3/4 lb roma tomato, cut in half vertically,seeded and juice removed
1/4 large green bell pepper
1 medium sliced sweet onion
olive oil
1 tablespoon cider vinegar
2 teaspoons brown sugar
1 teaspoon yellow mustard
1/8 teaspoon garlic powder
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/8 teaspoon ground cinnamon
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place tomatoes, skin side up, on baking rack set on baking sheet.
  • Add the green pepper and onion.
  • Brush vegetables very lightly with olive oil.
  • Place in oven and roast until lightly browned, about 15 minutes.
  • Remove from oven and cool slightly.
  • Chop the onions and peppers fairly small.
  • Place the tomatoes in a food processor and pulse until chunky.
  • Add the onions, peppers and additional ingredients.
  • Taste for seasoning.
  • Let set at room temperature until ready to use.
  • Can be made ahead and refrigerated for up to 3 days.

ROASTED TOMATO KETCHUP



Roasted Tomato Ketchup image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Number Of Ingredients 9

1 1/2 pounds ripe tomatoes, cored and quartered and roasted
3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves garlic, finely diced
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.

CHUNKY KETCHUP



Chunky Ketchup image

I created this chunky homemade ketchup to jazz up chopped steak sandwiches and hot sausage sandwiches for my family. It's so delicious and fresh-tasting. I gave some to our friends, too, and they enjoyed it on hamburgers and even stuffed peppers. -Susan Stahr, Driftwood, Pennsylvania

Provided by Taste of Home

Time 1h50m

Yield 3-1/2 cups.

Number Of Ingredients 7

4 cups chopped seeded peeled tomatoes
1 medium onion, chopped
1 medium green pepper, chopped
1 cup sugar
1 can (6 ounces) tomato paste
1 tablespoon salt
1/4 cup white vinegar

Steps:

  • In a large saucepan, combine the tomatoes, onion, green pepper, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 1-1/2 hours., Stir in vinegar; heat through. Cool to room temperature; store up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED TOMATO KETCHUP



Roasted Tomato Ketchup image

Categories     Sauce     Tomato     Roast     Simmer

Yield makes 2 to 2 1/2 cups

Number Of Ingredients 9

4 1/4 cups roasted tomato passata (p. 165)
7 tablespoons cider vinegar
1/4 cup lemon juice
1 heaping teaspoon celery salt
1 heaping teaspoon English mustard powder (see p. 202)
1 heaping teaspoon ground ginger
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 cup Demerara sugar

Steps:

  • Put the passata into a heavy pan with the vinegar, lemon juice, and spices. Bring to a simmer, then add the sugar. Stir until dissolved, then continue to simmer, stirring occasionally, for 25 to 30 minutes, until the sauce is reduced to a thick but pourable consistency.
  • Pour immediately into warm, sterilized bottles or jars (see p. 152). Seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dry place and use within 4 months. For longer keeping, sterilize the filled jars using the method on p. 125. Once opened, keep in the fridge.
  • VARIATION
  • Rhubarb makes a delightful fruity ketchup; this is a good way to use up the tougher, tarter stalks toward the end of the rhubarb season. Slow roast 4 1/2 pounds of chopped rhubarb with 9 ounces of chopped red onions and 3 or 4 garlic cloves at 350°F for about 1 hour. Strain through a sieve and put into a heavy saucepan. Use the same quantities of sugar and vinegar as above, but leave out the lemon juice (as rhubarb is very acidic). Replace the mustard, black pepper, and cloves with a good teaspoonful each of ground cumin and coriander. Continue to cook as for tomato ketchup.

SWEET GREEN TOMATO KETCHUP



Sweet Green Tomato Ketchup image

This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!

Provided by Nadine

Categories     Side Dish     Sauces and Condiments Recipes

Time 5h

Yield 16

Number Of Ingredients 11

5 green tomatoes, chopped
1 red bell pepper, seeded and chopped
1 white onion, chopped
½ cup pickling salt
1 cup white vinegar
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
10 tablespoons white sugar
8 whole cloves
1 tablespoon dark corn syrup

Steps:

  • In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
  • Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
  • When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.

Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g

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