Roasted Garlic Ketchup

  • prep time10 min
  • total time 100 min
  • serves 1

Makes 1 cup (250 mL) jar.

Courtesy of Tamara Green of The Living Kitchen.

1 Rating
Directions for: Roasted Garlic Ketchup


1 big head garlic

2 Tbsp extra virgin olive oil

1 small onion, chopped

2 cloves garlic minced

2 Tbsp molasses

3 Tbsp coconut sugar

¼ cup apple cider vinegar

1 Tbsp tomato paste

1 28-oz can tomato purée

1 tsp sea salt

½ tsp ground mustard

⅛ tsp ground allspice

½ tsp nutmeg


1. Preheat the oven to 350ºF (180ºC). Slice off a the head of the garlic bulb, so that the cloves are slightly exposed. Place this in a piece of tinfoil, drizzle with ½ teaspoon of extra virgin olive oil and a pinch of sea salt. Roast in the oven for 30 minutes.

2. Meanwhile, place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add 2 cloves of garlic.

3. Once the garlic and onion have become fragrant but not browned, add the remaining ingredients, except for the roasted garlic and bring to a simmer.

4. Simmer on low heat for about 1 hour. Stir every once in a while.

5. Once the ketchup has reduced, add in the roasted garlic by squeezing the bulb and allowing the garlic paste to come out. Purée the mixture with an immersion blender or in a blender. Store in an airtight jar in the fridge. The ketchup will last for 3 weeks.

See more: Side, Tomatoes


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