Table 38 Roasted Tomato Ketchup

If your garden produces an abundance of tomatoes this season (there are worse things that could happen) and you find yourself  running out of ideas on how to use them, may I suggest making a big pot of tomato sauce.  Store the sauce in your freezer and give your homemade sauce as gifts to a few friends. When winter rolls around, you’ll be glad you did and so will those lucky friends. Use large freezer bags that stack in the freezer taking up less space than containers and a Mason jar full of your delicious homemade sauce will make a nice presentation for that saucy gift.

If you are so inclined..the you can include your recipe.  Just write it on a recipe card, punch a hole in the corner, thread a little ribbon or raffia through the hole and tie it around the neck of the Mason jar.  Easy Peasy

For a delicious fresh homemade pizza sauce, click here Pizza…Healthy and Homemade to get my recipe.





Or, get creative and prepare Table 38’s Roasted Tomato Ketchup


  • 3 Cups small tomatoes
  • 1/4 Cup minced Vidalia onion
  • 1 Jalapeño pepper, seeded and minced
  • 1 Tbls honey
  • 1/4 Tsp Kosher salt
  • 1 Tbls freshly squeezed lime juice


  • Preheat the oven to 400 degrees
  • Line a cookie sheet with foil
  • Place all ingredients on cookie sheet and toss
  • Roast uncovered for 20-25 minutes (stirring once or twice) until the tomatoes burst and most of the liquid has evaporated.
  • Remove from the oven and let cool.
  • In a food processor or blender process the tomatoes until smooth.  That’s it!

This delicious roasted tomato ketchup recipe will make 1 1/4 cups and will keep in the fridge for a week.  OR…you can freeze the ketchup in small containers for up to 3 months.

So…give it a try and play around with different spices. Try different assorted tomatoes and try different types of peppers or onions….maybe a little garlic or basil?

I’d love to hear about your own variety of homemade ketchup, so please share and leave your comments or feedback below.


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