Slow Roasted Tomato and Jalapeño Ketchup

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Slow Roasted Tomato and Jalapeño Ketchup from My Own Ideas blog #recipe #homemade #gift #label(Used in this project: Circle Labels and Diamond Tags in Rustic Style.)

Homemade ketchup is a recipe that shines best when made using flavorful homegrown tomatoes harvested straight from the garden. I’ve prepared it using both fresh-off-the-vine tomatoes, and tomatoes I’ve skinned, de-seeded, and stored in the freezer. Both methods work to create a delicious condiment that’s perfect for warm weather picnics and barbecues.

Regarding spiciness, you can make this ketchup with or without the jalapenos, but I really prefer the subtle kick in spiciness. If you don’t have jalapenos on hand, you can use a little cayenne pepper to substitute. Enjoy!

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Slow Roasted Tomato and Jalapeño Ketchup

• 3 lbs fresh tomatoes (or the frozen/canned equivalent)
• 2 large sweet onions, peeled and quartered
• 6 cloves garlic, peeled
• 1 jalapeño pepper, sliced in half lengthwise and seeded
• 2 T. canola oil
• Salt
• Fresh ground pepper
• ¼ cup balsamic vinegar
• ¼ cup red wine vinegar
• 1 T. molasses
• 1 ½ tsp. cumin seeds
• ½ tsp. fresh ground pepper

Preheat oven to 300◦F. Slice the tomatoes in half and place them on a baking sheet right side up (skip this step if you’re using frozen or canned tomatoes). Place the prepared onions, garlic, and jalapeno on another baking sheet. Drizzle canola oil over both baking sheets and season with salt and pepper. Lightly toss vegetables until evenly coated with oil and seasoning. Place both baking sheets in the oven and roast at 300◦F for 90 minutes.

Slow Roasted Tomato and Jalapeño Ketchup from My Own Ideas blog #recipe #homemade #gift #label

Once roasted, place the tomatoes, onions, pepper and garlic into a large stock pot. Add vinegars, molasses, cumin seeds, and freshly ground pepper. Turn the heat for the stock pot to medium-high and bring to a boil. Reduce the heat to low and let simmer, uncovered, for 60-90 minutes, or until most of the excess liquid has evaporated.

Using a standard or immersion blender, puree all the ingredients until completely smooth. Season with salt and pepper to taste.

Slow Roasted Tomato and Jalapeño Ketchup from My Own Ideas blog #recipe #homemade #gift #label

Optional: run the ketchup through either a food mill or a sieve for a smoother product. Let ketchup cool completely before chilling overnight in the refrigerator.

Makes 2-3 cups. Serve over hamburgers, hot dogs, or homemade oven-baked fries!

Adapted from Frolic-Blog.com.

Slow Roasted Tomato and Jalapeño Ketchup from My Own Ideas blog #recipe #homemade #gift #label

To package my ketchup, I used small jars, kitchen twine, and blue & gold tags and labels in the style Rustic.

Used In This Project:

More homemade gift ideas from Lindsay:

Homemade Ranch Dressing Homemade Gaucamole Spicy Guinness Mustard Caramelized Onion Dip

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Lindsay (128 Posts)

Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.


Comments

      • says

        Hi Stacey and Robin. Unfortunately, the recipe isn’t safe for canning. You can store it for quite awhile in your refrigerator, though, and it’ll stay nice and fresh.

        Hope that helps!
        Lindsay

  1. says

    Thanks for the great information… I’ve never thought of combining tomato and jalapeno, but it sounds super good! I’m going to have to experiment with this recipe and repost here soon :)

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