Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Wendy      

Recipe Categories:

    Roasted Tomato Ketchup

    Source of Recipe

    Provida member hunger

    Recipe Introduction

    This recipe makes very little ketchup, as I reduce it down
    quite a bit so it is very thick. You can quadruple the recipe or cook it down less time for a thinner ketchup. I made a batch using 18 lbs of tomatoes and it yielded 3 quarts of ketchup.

    List of Ingredients

    • 1-1/2 lbs ripe tomatoes, cored, quartered and roasted
    • 1 medium onion, finely diced
    • 2 garlic cloves, finely diced
    • 1/4 cup cider vinegar
    • 2 tbsp sugar substitute
    • 1/4 tsp cinnamon
    • 1/4 tsp allspice
    • ground pepper


    1. Preheat oven to 350°F.
    2. Place the tomatoes on a baking sheet
    3. Roast in oven for 10-15 minutes or until soft.
    4. Transfer to a food processor and process until smooth.
    5. Strain tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
    6. Saute onions and garlic until translucent.
    7. Add tomato puree and remaining ingredients and continue cooking, uncovered for 2 or more hours, stirring occasionally, until thick.

    Final Comments

    Contains: Free foods

    Breakfast A-B-C-D-E
    Morning Snack A-B-C-D-E
    Lunch A-B-C-D-E
    Afternoon Snack A-B-C-D-E
    Dinner A-B-C-D-E
    Evening Snack A-B-C-D-E




previous page | recipe circus home page | member pages
mimi's cyber kitchen |