1405 SW Vermont St.
Portland OR 97219
United States



Roasted Tomato Ketchup

Sarah West

makes about 1 quart

Roasting the tomatoes for this ketchup deepens their flavor. Adjust the spices to your liking.

6 pounds ripe tomatoes
olive oil
½ cup brown sugar
¾ cup finely chopped shallot
2 cloves garlic, finely chopped
½ cup red wine vinegar
½ cup cider vinegar
½ cup balsamic vinegar
1 tsp. kosher salt, plus more to taste
1 very small dried mild or medium-hot chile pepper
1 tsp. celery seed
a small blade of mace
1 tsp. mustard seed
1 tsp. black peppercorns
1 very small bay leaf, or a piece of a bay leaf
a small, quarter-sized, slice of fresh ginger

you may also add, to your liking: a tsp. of whole allspice berries, a few whole cloves, or a piece of cinnamon stick

  1. Pre-heat the oven to 450° Fahrenheit. Halve the tomatoes and place them cut side up on 2 baking sheets lined with parchment paper. Drizzle them with olive oil and roast them for 20-30 minutes, or until they are softened and wrinkled. It’s ok if they are lightly browned.
  2. Let the tomatoes cool slightly, then, working in batches, puree them in a blender, food processor, or through a food mill.
  3. In a heavy-bottomed non-reactive pot, warm the sugar over medium heat, stirring constantly for several minutes. Add the tomato puree, shallot, and garlic, reduce the heat to medium-low, and continue to cook for 10 minutes, stirring often.

by Kathryn LaSusa Yeomans The Farmers Feast