Chunky Style Roasted Tomato Ketchup
Transform your condiment game with this homemade Chunky Style Roasted Tomato Ketchup, a bold and flavorful twist on the classic. Bursting with the natural sweetness of oven-roasted tomatoes, caramelized red onion, and roasted garlic, this ketchup delivers layers of smoky depth thanks to smoked paprika and just a hint of cinnamon. Unlike traditional smooth ketchups, this recipe keeps a satisfyingly rustic, chunky texture that pairs perfectly with crispy fries, grilled meats, or even gourmet burgers. A touch of apple cider vinegar and brown sugar balances the richness with tangy sweetness, while crushed red pepper flakes add a subtle kick. Ready in just over an hour, this small-batch ketchup is easy to make, naturally preservative-free, and stores beautifully in the fridge for up to three weeks. Perfect for foodies looking to elevate their condiment repertoire with a homemade touch!
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Recipe Information
Ingredients
- 2 lbs Ripe tomatoes
- 1 medium Red onion
- 4 large Garlic cloves
- 2 tbsp Olive oil
- 1 cup Apple cider vinegar
- 1 tbsp Brown sugar
- 2 tbsp Tomato paste
- 1 tsp Smoked paprika
- 0.25 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes
Instructions
Preheat your oven to 425°F (220°C).
Wash the tomatoes and cut them into quarters. Peel and roughly chop the red onion. Peel the garlic cloves.
Place the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and toss to coat evenly.
Roast the vegetables in the preheated oven for 30-35 minutes, or until the tomatoes are soft and slightly caramelized with charred edges.
Remove the roasted vegetables from the oven and let them cool slightly.
Transfer the roasted vegetables to a food processor or blender and pulse a few times to create a chunky texture. Avoid over-puréing to retain some texture.
Pour the blended mixture into a medium saucepan. Add apple cider vinegar, brown sugar, tomato paste, smoked paprika, ground cinnamon, salt, black pepper, and crushed red pepper flakes.
Stir well to combine, then bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low and let the ketchup simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens to your desired consistency.
Taste and adjust seasoning, adding more salt, vinegar, or sugar to suit your preference.
Let the ketchup cool completely before transferring it to a sterilized jar or airtight container.
Store in the refrigerator for up to 3 weeks. Serve chunky-style roasted tomato ketchup with your favorite dishes!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 45.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2889 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
