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Slow Roasted Tomato & Pepper Ketchup

Difficulty: Moderate
Time: 3 hours
Serves: 10

  • 2 lbs Allegro® Tomatoes, roasted
  • Kosher salt and cracked black pepper
  • 6 Maestro® Sweet Bell Peppers, roasted and seeded
  • 1 Red onion, chopped
  • 1/8 Cup canola oil
  • 6 Cloves rough chopped garlic
  • 2 Cups Honey
  • 3 Cups Red wine vinegar

A perfect Allegro® tomato and Maestro® Sweet Bell pepper ketchup!

Instructions

  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® sweet bell peppers whole at 375ºF, for 30 minutes, peel and seed.
    **Both steps can be done a day in advance.
  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® sweet bell 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.
    Serve as a condiment for French fries, turkey burgers or hotdogs!

**Will last about 1 month in the refrigerator.