Homemade Sun-Dried Tomato Ketchup
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A smooth and tangy homemade ketchup made with sun-dried tomatoes, fresh tomatoes, and spices. Perfect as a condiment for burgers, fries, or sandwiches.
Ingredients
- 2 tbsp olive oil
- 1 red onion chopped
- 3 clove garlic
- 2 root ginger peeled and chopped
- 1 red chilli deseeded and chopped
- 4 fresh tomatoes deseeded and chopped
- 2 tbsp tomato purée (paste)
- 5/9 lbs sun-dried tomatoes chopped
- 1 tbsp brown (turbinado) sugar
- 2 tbsp red wine vinegar
- 1 tsp paprika
- 1 4/15 cups cold water
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1113 mg
- Iron: 32.9 mg
- Magnesium: 670 mg
- Phosphorus: 1679 mg
- Potassium: 11783 mg
- Zinc: 11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp olive oil
- 3 clove garlic
- 2 tbsp tomato purée (paste)
- 1 tbsp brown (turbinado) sugar
- 2 tbsp red wine vinegar
- 1 tsp paprika
- 1 4/15 cups cold water
- sea salt
- freshly ground black pepper
Prepare
- Chop 1 red onion
- 2 root ginger, peeled and chopped
- 1 red chilli, deseeded and chopped
- 4 fresh tomatoes, deseeded and chopped
- Chop 5/9 lbs sun-dried tomatoes
Let's Cook
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Step 1.
Heat the olive oil in a large, heavy saucepan over low heat. Add the chopped red onion, garlic cloves, chopped ginger, and deseeded chopped red chilli. Gently cook for 5–6 minutes until softened, stirring occasionally.
-
Step 2.
Add the deseeded and chopped fresh tomatoes, tomato purée (paste), chopped sun-dried tomatoes, brown sugar, red wine vinegar, paprika, and cold water. Bring to a boil, then reduce the heat and simmer gently for 15 minutes.
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Step 3.
Transfer the mixture to a food processor and blend until smooth, adding a little more water if needed to achieve a pourable consistency. Season with salt and freshly ground black pepper to taste.
-
Step 4.
Pass the blended ketchup through a fine sieve (strainer) to remove any remaining solids. Pour into a sterilised airtight container and store in the refrigerator for up to 3 weeks.