Roasted red pepper and tomato ketchup

Ditch the store-bought ketchup and whip up this flavourful and veggie-packed Roasted Red Pepper and Tomato Ketchup. Made from whole fresh tomatoes and red peppers, this sauce is sure to be a winner with the whole family.

It’s very easy to make, and tastes much better than what you can buy in-store. Not to mention that you have complete control over what goes into it!

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Ingredients

  • 1 kg tomatoes
  • 1 kg red bell peppers
  • 1 onion medium, chopped
  • 1 cup cider vinegar
  • 1 cup coconut sugar
  • 1 tablespoon salt
  • 2 garlic cloves sliced
  • 1 teaspoon ground allspice
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves

Instructions

  1. Prepare an ice-water bath in a large bowl or clean sink.
  2. Bring a large pot of water to a boil. Drop the tomatoes into the water, no more than 0,5 kg at a time, and return to a boil. Blanch for 1 minute.
  3. Scoop the tomatoes out of the water with a spider or slotted spoon and plunge them into the ice-water bath. Continue blanching the tomatoes in batches. Remove from the ice bath and drain. Peel, core, and crush the tomatoes.
  4. Char the bell peppers (as described in notes) and roughly chop.
  5. Combine the tomato pulp, peppers, onion, vinegar, coconut sugar, salt, garlic, allspice, cinnamon, and cloves in a large nonreactive saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes, until the onions are translucent. Remove from the heat and puree with a stick blender. (Be careful of the boiling mixture — hot things are hot.)
  6. Return the puree to the heat and simmer over low heat until thickened, 1 1/2 to 2 hours. Remove from the heat.

Recipe Notes

  1. Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to three weeks.
  2. Can: Use the boiling-water method. Ladle into clean canning jars, leaving 1 cm of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
  3. Roasted Red Peppers (Oven Broiler Method): Preheat your broiler. Wash and dry the peppers, then lightly coat them with olive oil. Place the peppers about 10-15 cm underneath the heating element, either directly on the oven rack or on a sheet of tin foil. Let the peppers blacken in spots. Turn them as needed to roast all surfaces. Remove the peppers from the oven and drop them into a heatproof bowl. Cover the bowl with a big plate for 5 minutes. (Don’t leave them covered any longer or they’ll get too soft.) Let the peppers cool until you can comfortably handle them. Remove the skins, seeds, and stems, and use the peppers as called for in your recipe.

Share this Recipe

Print Recipe
Print Recipe

Options

Make this recipe your own by adjusting servings & units:
Units:
Servings:
Time to have it ready:
There is no Nutrition Label for this recipe yet.

Ingredients

  • 1 kg tomatoes
  • 1 kg red bell peppers
  • 1 onion medium, chopped
  • 1 cup cider vinegar
  • 1 cup coconut sugar
  • 1 tablespoon salt
  • 2 garlic cloves sliced
  • 1 teaspoon ground allspice
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves

Instructions

  1. Prepare an ice-water bath in a large bowl or clean sink.
  2. Bring a large pot of water to a boil. Drop the tomatoes into the water, no more than 0,5 kg at a time, and return to a boil. Blanch for 1 minute.
  3. Scoop the tomatoes out of the water with a spider or slotted spoon and plunge them into the ice-water bath. Continue blanching the tomatoes in batches. Remove from the ice bath and drain. Peel, core, and crush the tomatoes.
  4. Char the bell peppers (as described in notes) and roughly chop.
  5. Combine the tomato pulp, peppers, onion, vinegar, coconut sugar, salt, garlic, allspice, cinnamon, and cloves in a large nonreactive saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes, until the onions are translucent. Remove from the heat and puree with a stick blender. (Be careful of the boiling mixture — hot things are hot.)
  6. Return the puree to the heat and simmer over low heat until thickened, 1 1/2 to 2 hours. Remove from the heat.

Recipe Notes

  1. Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to three weeks.
  2. Can: Use the boiling-water method. Ladle into clean canning jars, leaving 1 cm of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
  3. Roasted Red Peppers (Oven Broiler Method): Preheat your broiler. Wash and dry the peppers, then lightly coat them with olive oil. Place the peppers about 10-15 cm underneath the heating element, either directly on the oven rack or on a sheet of tin foil. Let the peppers blacken in spots. Turn them as needed to roast all surfaces. Remove the peppers from the oven and drop them into a heatproof bowl. Cover the bowl with a big plate for 5 minutes. (Don’t leave them covered any longer or they’ll get too soft.) Let the peppers cool until you can comfortably handle them. Remove the skins, seeds, and stems, and use the peppers as called for in your recipe.

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