Posted on 18 February 2011 by

Roasted Tomato-Fennel Ketchup

By David Harbilas

Homemade condiments like ketchup are not hard to make, yet they are often overlooked or seen as an unnecessary chore.

For something out of the ordinary, try this simple variation that requires little more than a few roasted, pureed vegetables added to commercial, prepared ketchup.

The result can transform a boring burger or chicken sandwich into something a bit more exciting and memorable.

Makes about 3 cups of ketchup

  • 4 plum tomatoes, cut in half lengthwise
  • 2 garlic cloves
  • 1 head of fennel, sliced
  • 2 tablespoons of balsamic vinegar
  • 2 cups prepared ketchup
  • salt and pepper
  • olive oil

Preheat an oven to 400 degrees. Place the tomatoes and fennel on a roasting pan and drizzle with a little olive oil and season with salt and pepper. Roast the vegetables until tender and slightly caramelized, about 20-30 minutes. Remove the vegetables and cool slightly.

Puree in a food processor to a slightly chunky consistency. Add the ketchup and balsamic vinegar and puree to the desired consistency. Adjust the seasoning with salt and pepper if necessary.

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