SCD Recipe: Roasted Tomato Ketchup

Written by Published on in SCD Condiments, SCD Recipe
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
Latest posts by Sherry Lipp (see all)

3 Comments

  1. Vicky
    June 11, 2012 at 12:23 am  ·  Reply

    Great recipe, I’m definitely trying this 🙂

  2. Sherry L
    June 11, 2012 at 4:43 am  ·  Reply

    Thanks! I discovered this works well as a sauce for chicken as well.

  3. glutenfreehappytummy.com
    June 11, 2012 at 4:44 am  ·  Reply

    yay for wholesome ketchup! thanks for sharing!

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