Posted on 02 September 2011 by

Roasted Red Pepper Ketchup

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
  • ½ cup onion, diced
  • 1 clove garlic
  • 1 tablespoon dry mustard
  • 2 tablespoons sugar
  • ½ cup cider vinegar
  • 1 teaspoon celery seeds
  • 1 bay leaf
  • salt and pepper to taste

In a heavy bottom saucepan sauté 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.

One Response to “Roasted Red Pepper Ketchup”

  1. Lindsay Says:

    Oh my goodness this sounds absolutely delicious. I think I just might have to try this as my tomatoes are getting ripe soon!! Though I will have to stop by the produce stand for the red peppers it sounds well worth it.

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