Homemade Roasted Tomato Ketchup

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by Lynne Vea, PCC Natural Markets Chef

KING5.com

Posted on July 11, 2012 at 6:45 PM

Updated Wednesday, Aug 1 at 1:28 PM

Previously on a Gardening with Ciscoe episode we made Homemade Roasted Tomato Ketchup with fresh, peak of the season tomatoes, spices and lots of love.  This time around we decided to revisit the theme with a few fun variations. After all variety is, well, the spice…

Sweet-Smoky Chipotle Ketchup:
After straining the ketchup and just before cooking, add 1 teaspoon (or more to taste) chipotle powder and 2 tablespoons maple syrup to the pot. Finish as directed. (I love this slightly spicy ketchup on meatloaf, burgers and as a dipping sauce for sweet potato fries.)

“Bloody Mary” Ketchup: (Celery, Worcestershire and Horseradish)
Add 3-4 coarsely chopped stalks of celery to the tomatoes, onions, peppers and garlic and roast as directed. After straining the ketchup and just before cooking, add 2 tablespoons Worcestershire sauce. Finish as directed. Before serving as an accompaniment stir in horseradish to taste. (Try this variation with poached shrimp or your breakfast hashbrowns.)

Dark Ale and Mustard Ketchup:
After straining the ketchup and just before cooking, add 1/2 cup dark ale and 2 tablespoons coarse grind mustard to the pot. Finish as directed. (This is a perfect condiment for really great sausages on the summer barbecue.)

Agave Cinnamon Ketchup:
When preparing the spice syrup, substitute Agave syrup for the sugar and increase the cinnamon to 2 sticks. Add a 1-inch piece of fresh ginger, cut into slices, to the tomatoes, onions, peppers and garlic. Finish as directed. (Slather this exotic sauce on lamb burgers or gyros. It’s also delicious folded into saffron rice before cooking.)

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