By David Harbilas
Yes, this does contain tomatoes!
In fact, roasted red pepper is just included as a “seasoning” to a regular homemade ketchup recipe.
The entire process is quite simple, though time consuming.
For a short-cut, simply puree roasted red peppers and fold into commercial ketchup. The results are a bit more satisfying, however, if done from scratch.
Makes about 4 cups ketchup
- 1 red pepper, roasted, peeled, and seeded
- 2 pounds red globe tomatoes, peeled, seeded, and rough chopped
- 1 pound roma tomatoes, peeled, seeded, and rough chopped
- Â½ cup onion, diced
- 1 clove garlic
- 1 tablespoon dry mustard
- 2 tablespoons sugar
- Â½ cup cider vinegar
- 1 teaspoon celery seeds
- 1 bay leaf
- salt and pepper to taste
In a heavy bottom saucepan sautÃ© the onion and garlic clove (left whole), slowly, until soft, about 5 minutes. Add the remaining ingredients and cook for 45 minutes over medium heat. Remove the bay leaf and puree the sauce in batches in a blender to achieve a smooth consistency.
Return the sauce to the saucepan and cook very, very slowly to thicken. The entire process will take a minimum of four hours and as many as 6-7 hours. Be sure to stir the sauce every so often, cleaning the sides of the pan with a spoon. Re-season with salt and pepper, if necessary, and a little more cider vinegar.