Roasted Red Pepper Ketchup

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

Makes 1 cup (250 mL) jar.

Courtesy of Tamara Green of The Living Kitchen.

2 Ratings
Directions for: Roasted Red Pepper Ketchup


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 cup roasted red peppers, chopped

1 tsp sea salt

⅛ tsp ground allspice

½ tsp nutmeg


1. Place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add the garlic.

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

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

4. Once the ketchup has reduced, purée it 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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