Roasted tomato ketchup Recipe

Name: Roasted tomato ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 clove garlic; 1 stick rosemary; 200 grams cherry tomatoes; 1 pinch cayenne pepper; 1 tsp english mustard; 2 tsp honey; 1 tsp white wine vinegar; 1/4 lemon juice; 1/2 tsp salt

Servings: persons

1
Preheat oven to 190F C
2
Add the tomatoes, rosemary, oil and garlic clove (lightly crushed)
3
Roast for 20 mins until skins are blackening and the tomatoes are starting to break down
4
Mash the tomatoes in the tray with a fork
5
Add the mustard, honey, Cayenne, salt, vinegar and lemon juice - adjusting each to taste and mix well
6
Remove the garlic clove and any other big undesirable bits
7
Now you can either use as it is - which is nice and chunky - or press through a sieve to remove seeds/skin if desired.
8
Sometimes if doing this (depending on the tomatoes) the sauce may be too watery and can be thickened with cornflour

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp olive oil, 1 clove garlic, 1 stick rosemary, 200 grams cherry tomatoes, and more.

Yes, Roasted tomato ketchup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted tomato ketchup

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