Homemade Fire-Roasted Ketchup

If you’re looking for a more unique, gourmet flavor, try this easy homemade ketchup recipe for your next cookout.  The fire-roasted tomatoes and garlic add a depth of flavor you can’t find in store-bought ketchup.


This recipe, adapted from Rachael Ray, is terrific on burgers.  Particularly my Smoky Chipotle Burgers.  Check ’em out!

Homemade Fire-Roasted Ketchup

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 8


15 oz. can Crushed Fire-Roasted Tomatoes
1 tbsp. Olive Oil
3 cloves Garlic, minced
1/4 c. Apple Cider Vinegar
1 1/2 tbsp. Brown Sugar

Ketchup - Ingredients

1.  Heat a small saucepan over medium low heat.  Add olive oil and garlic and cook 2 minutes.  Then add the sugar and vinegar and cook 2 minutes more.

2.  Add tomatoes and simmer ~15 minutes.  Normally I use only canned San Marzano tomatoes when I cook (Cento is my favorite brand!).  Unfortunately I’ve never been able to find fire-roasted San Marzanos.  I recommend using organic fire-roasted tomatoes (I use Muir Glen).  They seem to have more flavor than the non-organic and apparently have more lycopene.

3.  I prefer a smoother ketchup so I blend with an immersion blender then continue to reduce to desired consistency.  If you like your ketchup chunky, skip the blending.  Season with salt and pepper.

Ketchup - Blended

4.  If using immediately, hold warm.  Otherwise, store in refrigerator.


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