SCD Recipe: Roasted Tomato Ketchup

Roasted Tomato Ketchup

5 Roma tomatoes
1/4 cup chopped onion
1 tbsp olive oil
1 clove garlic – minced
1 tbsp honey
1 tbsp apple cider vinegar
1 tsp salt
1/4 tsp pepper
1/8 tsp turmeric
1/8 tsp cinnamon

Preheat oven to 300 degrees.

Slice tomatoes in half. Place in glass baking dish. Drizzle with olive oil.

Roast for 15 minutes.

Remove from oven.

When tomatoes are cool enough to handle, remove skin and scoop out seeds and thick white parts. Do this over a strainer and bowl to collect the juice.

Heat olive oil in a small pot over medium heat. Add onion and garlic. Cook until translucent.

Add tomatoes, reserved juice, honey, vinegar, and spices.

Simmer for thirty minutes.

Use an immersion blender, or pour mixture into a regular blender, and blend until smooth.

Store in refrigerator.

Makes one cup.

This recipe being shared on Slightly Indulgent Tuesday

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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