Roasted Tomato Ketchup Recipes

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PAN-SEARED PORK BURGERS WITH PEPPERS AND MUSHROOMS



Pan-Seared Pork Burgers with Peppers and Mushrooms image

Chile peppers add a spicy kick to these pork burgers, which are served on pita bread. Try them for a quick weeknight dinner.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 7

2 red and/or green sweet peppers
1 banana, jalapeño or other chile pepper, seeded and chopped (optional)
1 pound ground pork
1 tablespoon Worcestershire or soy sauce
8 ounce sliced fresh mushrooms
4 pita bread rounds or other flat bread
0.5 cup mayonnaise

Steps:

  • Slice half the peppers in rings; set aside. Chop remaining. In bowl combine chopped peppers, pork, 2 teaspoons of the Worcestershire, and 2 teaspoons cracked black pepper. Shape in four 3/4-inch-thick patties. In large hot skillet cook patties over medium-high 10 to 12 minutes; turn once (160 degrees F internal temp.). Transfer to plates; cover. In same skillet cook pepper rings and mushrooms 3 minutes; sprinkle salt.
  • Wrap bread in paper towels. Microcook on HIGH for 30 seconds. For sauce, combine mayonnaise, remaining Worcestershire sauce, and black pepper. Place burgers on bread; top with pepper-mushroom mixture. Pass sauce. Makes 4 servings.

Nutrition Facts : Calories 693 kcal, Carbohydrate 40 g, Cholesterol 92 mg, Protein 27 g, SaturatedFat 12 g, Sodium 734 mg, Sugar 4 g, Fat 47 g, UnsaturatedFat 30 g

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.

KAREN'S ROASTED TOMATO KETCHUP



Karen's Roasted Tomato Ketchup image

A savory Ketchup - better than store-bought with intense roasted tomato, garlic and spices flavor. Dollop on a burger or dunk fries in it.

Provided by Karen Sheer a zest for life

Categories     dipping sauce     side condiment

Time 40m

Number Of Ingredients 13

28 can Italian plum tomatoes with puree* ((one without "natural flavoring"))
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 1/2 tablespoon fresh garlic (peeled, thinly sliced (from 5 small cloves))
1 1/2 teaspoon dried onion flakes
1/4 teaspoon chipotle flakes (these are smokey) (or chili flakes)
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon celery seed
1 teaspoon yellow mustard seeds
1/3 cup coconut palm sugar (or light brown sugar )
2 tablespoon light brown sugar
1 teaspoon sea salt

Steps:

  • Add the opened can of plum tomatoes in a sieve over a medium sized bowl. Gently squeeze the juice and seeds out of the plum tomatoes, not breaking them up too much.You will have 1 1/2 cups of juice/puree to add to the pot; set aside.
  • Preheat oven to 400 degrees.Line a half sheet pan with parchment paper. Add the plum tomatoes, I broke them in half lengthwise. Brush with 1 tablespoon of olive oil - place in oven to roast. Cook for 20 - 20 minutes until just golden around the edges.
  • While the tomatoes roast, start the ketchup base. In a heavy non-reactive pot, add 1 teaspoon olive oil and the garlic. Cook for 2 minutes, stirring over low heat until just golden around the edges. Add the spices; onion flakes, chipotle flakes, cloves, allspice, celery seed and mustard seed.
  • Stir over low heat 1 minute to toast the spices. Add the sugar, stir well. Add the 1 1/2 cups reserved tomato juice - bring to a boil, stir well; cover and set the heat to a low simmer. Cook until tomatoes have roasted.
  • Roast the tomatoes for 20 - 22 minutes until they are dry and a touch golden around the edges. Remove from the oven and carefully add them to the pot. Give a big stir, cook over a low simmer for 1 hour and 15 minutes until reduced a little and flavorful.Uncover and cook for 5 minutes over a bare simmer. Cool slightly.
  • Puree the ketchup in a food processor or pass through a food mill (as I did!)
  • Cool, then refrigerate in a glass airtight container. Use within 3 weeks.

Nutrition Facts : Calories 102 kcal, Carbohydrate 23 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 788 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving

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.

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.

TOMATO KETCHUP



Tomato Ketchup image

Provided by Joanna Pruess

Categories     condiments

Time 2h40m

Yield Two pints

Number Of Ingredients 12

6 pounds ripe tomatoes, washed and coarsely chopped
2 large onions, peeled and sliced
2 cloves garlic, peeled and split
1/3 cup sugar
2 teaspoons paprika
1/4 teaspoon ground mace
1 cup 5 percent red-wine vinegar (see note)
12 black peppercorns
1 stick cinnamon
1/2 teaspoon mustard seed
8 whole cloves
1 small dried red chili pepper, bruised

Steps:

  • Place the tomatoes, onions and garlic in a heavy, nonaluminum pot, cover and slowly bring to a boil over medium heat. Remove the lid, stir, and continue cooking for about 45 minutes, or until the tomatoes are very soft.
  • Remove the pot from the heat, and pass the mixture through a food mill or strainer, discarding the seeds and skin. Return the liquid to the pot, stir in the sugar, paprika and mace, and slowly cook over medium heat for about one hour, or until the volume is reduced by half. Stir frequently, and as the sauce thickens, adjust the heat down.
  • While the sauce is cooking, place the vinegar, peppercorns, cinnamon, mustard seed, cloves and chili pepper in a small saucepan and bring to a boil. Reduce the heat to low and let it simmer slowly.
  • Once the ketchup has thickened, strain the seasoned vinegar into it, stirring to mix well, and continue cooking for another 45 minutes. Allow the ketchup to cool, pour it into sterilized jars and store in the refrigerator for three to four months. Or pour it into sterilized jars, leaving a half-inch space at the top, cover with preserving lids and process in boiling water for 20 minutes.

ROASTED RED PEPPER KETCHUP



Roasted Red Pepper Ketchup image

Yield Makes about 3 cups

Number Of Ingredients 12

1 14 1/2-ounce can diced tomatoes in juice
1 7.25-ounce jar roasted red peppers, drained
1 cup chopped red onion
1/2 cup dry red wine
6 tablespoons golden brown sugar
2 large dried ancho chilies, seeded, coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seeds
2 teaspoons chopped garlic
1 1/2 teaspoons ground cumin
1 bay leaf

Steps:

  • Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

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