Charred Tomato-and-Red Pepper Ketchup

June 2010
Charred Tomato-and-Red Pepper Ketchup

by 4 people

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Americans are in lovewith that sweet-saltycombinationits partof what makes ketchupsflavor irresistible to kidsas well as adults. In fact,97 percent of you havea bottle in your fridgeright now. But for aslightly more healthy andsophisticated version, weadd a smoky touch andplenty of fresh tomatoes.

Makes: 8 servings

  • 6 plum tomatoes
  • 1 red bell pepper
  • 1 small onion
  • 1/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  1. Preheat a grill to high. Halve and seed 6 plum tomatoes and 1 red bell pepper; halve 1 small onion. Grill, turning once, until softened, about 8 minutes. Transfer to a food processor and puree. Transfer to a saucepan, add 1/3 cup brown sugar, 1/4 cup apple cider vinegar and 1 teaspoon salt and bring to a boil over medium-high heat; lower the heat and simmer, stirring, until thickened, about 45 minutes. Let cool.
  • Use Charred Tomato-and-Red Pepper Ketchup as a barbecue sauce.