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Slow Roasted Tomato And Pepper Ketchup

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Ingredients
  Allegro tomatoes 2 Pound, roasted
  Cracked black pepper To Taste
  Kosher salt To Taste
  Maestro sweet bell peppers 6 , roasted and seeded
  Red onion 1 , chopped
  Canola oil 1⁄8 Cup (2 tbs)
  Garlic clove 6 , roughly chopped
  Honey 2 Cup (32 tbs)
  Red wine vinegar 3 Cup (48 tbs)
Directions

GETTING READY
1. Slice 2 Allegro™ tomatoes, season with salt and black pepper and slow roast at 275ºF for approximately 2 hours on a baking sheet, cut side up.
2. Roast Maestro™ peppers whole at 375ºF, for 30 minutes, peel and seed.
**Both steps can be done a day in advance.

MAKING
3. In a large pot sauté onion in canola oil until tender. Add garlic and continue sautéing for 5 minutes over medium heat. Add honey, red wine vinegar and tomato paste.
4. Stir to incorporate and add Allegro™ tomatoes and the Maestro™ peppers.
5. Simmer for an hour over low heat with a tight fitting lid.
6. After an hour, season with salt and cracked black pepper, purée in a blender and put into jars or containers in fridge.

SERVING
7. Serve as a condiment for French fries, turkey burgers or hotdogs!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Taste: 
Savory
Method: 
Simmering
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Tomato, Vegetable
Cook Time: 
75 Minutes

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