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Slow Roasted Tomato and Pepper Ketchup

Ned Bell
Prep time2 hours
Cook time1 hour +
Average: 4.3 (3 votes)Your rating: None
  • 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


  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™ 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™ 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.
  7. Serve as a condiment for French fries, turkey burgers or hotdogs!

**Will last about 1 month in the refrigerator.


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