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Roasted Maple Tomato Ketchup

This rich, slightly sweet homemade ketchup makes a super accompaniment to a spicy burger or seasoned fries.


Roasted Maple Tomato Ketchup. Photo courtesy iStockphoto/Thinkstock (HobbyFarms.com)
Courtesy iStockphoto/Thinkstock

This ketchup recipe makes the perfect complement to our Smoky Hand-cut Baked Fries.

Yield: 2 cups

Ingredients

  • 2 pounds sauce tomatoes (such as San Marzano or Roma)*
  • 2 cloves garlic, peeled
  • 1/2 tsp. extra-virgin olive oil
  • 2 tsp. apple cider vinegar
  • 2 T. maple syrup
  • 1/4 tsp. mustard powder
  • 1/4 tsp. celery salt
  • 1/4 tsp. paprika
  • 1 tsp. salt
  • 1/8 tsp. ground black pepper

Preparation
Slice tomatoes in half, and place cut-side down on rimmed baking sheet. Add garlic cloves to sheet. Drizzle tomatoes and garlic with olive oil. Roast for 15 minutes at 450 degrees F.

Remove tomatoes from oven. Once cool enough to handle, remove any loose skins, and transfer tomato flesh and garlic to blender using slotted spoon. Pour off any excess water in blender pitcher, and purée tomatoes and garlic until smooth.

Transfer tomatoes to small saucepan over medium heat. Add remaining ingredients. Bring to low boil, then reduce heat and simmer, stirring often, until ketchup thickens.

*This recipe can also be made with frozen tomatoes. Skip roasting, and heat thawed tomatoes with garlic in sauce pan until tomatoes begin to break up. Transfer to blender and purée, then follow remaining instructions. You can also use home-canned tomatoes (drain liquid and skip roasting step) or home-canned tomato sauce (simply combine sauce with spices, vinegar and syrup in saucepan).

 

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Roasted Maple Tomato Ketchup

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Reader Comments
Hi Bobbie,
Yes, freezing is an option both for the tomatoes and the ketchup.
Hobby Farms Editor, Lexington, KY
Posted: 9/10/2014 7:10:52 AM
I don't have a canner at this point in time but am harvesting tomatoes from my garden. Can I make this then freeze extra also can I prepare the tomatoes and freeze them until I have enough to make a batch as I am only getting 4-5 tomatoes ripe at a given time.
Bobbie, Arlington, WA
Posted: 9/9/2014 11:37:42 AM
This is amazing. I even used store-bought tomato sauce as the base. I bet it would be even better if I had used fresh tomatoes. YUM.
Jessica, Scappoose, OR
Posted: 1/21/2013 4:33:15 PM
Holly,
We typically recommend that fresh food items only be kept in the refrigerator for a week. However, you can make in bulk and extend the shelf life through canning or freezing.
Hobby Farms editor, Lexington, KY
Posted: 12/18/2012 7:24:46 AM
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