I have lots of tomatoes on our farm and I am always looking for new recipes to can and preserve the tomatoes for winter. Baked ketchup is my absolute favorite. The strong rich flavor makes it a perfect dip and side dish to meat or vegetables and it’s also perfect as a spread for the sourdough rye bread.
I love our homemade ketchup and I make also a special versions of it using only cherry tomatoes, just a little tip there.
Table of Contents
Baked Ketchup Recipe
Supplies
- 1,5 kg/53 oz of tomatoes
- 2 large red peppers
- 4 medium onions
- 6 garlic cloves
- 1 dl/3.4 fl oz of vinegar
- 2 tbsp of salt
- 1 tbsp of sugar
- 1 tsp of ground cinnamon
- 1 heaping tbsp of sweet red paprika
- 4 bay leaves
- 4 pcs of allspice
- If you want your ketchup to be spicy, add Worchester sauce, chilies, spicy paprika or any other spicy ingredient.
How to make Baked Ketchup
Clean the tomatoes from anything ugly on their skin and remove the greed centers. Peel the garlic and onion and remove the stalks and seeds from the red peppers. Dice or slice all the vegetables except the garlic, place everything on a large baking tray, add sugar, salt, paprika, cinnamon, spices and vinegar and stir everything. Spread evenly on the tray.
Bake for 60 minutes on 200°C/392°C, stir and continue baking for 30 more minutes. Let cool down completely.
Take out the bay leaves and allspice (if you can find it) and blend everything smooth.
And there it is, your baked ketchup is done! You can serve it right away or can it.
Canning Baked Ketchup
To can the ketchup, pour it in jars leaving about 1-finger-space from the edge of the jar. Put on the lid and tighten it. If you’re using a canner or another special pot for preserving food, set it according to the instructions. If you don’t have a canner, use any pot into which the jars can fit completely. Fill the pot with water with water to cover the lids.
Sterilize for 25 minutes on 85°C/185°F. If you don’t have a thermometer, bring the water to a point where it’s almost boiling and lower the heat to keep it in this state.
Take the jars out and let them cool down, I sometimes turn them upside down to create more pressure on the lid. Store them in a dark place such as the cellar or pantry.
