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Cherry Tomato Ketchup

For this ketchup recipe, I’m skipping vinegar—a common preservative I avoid in my cooking. While this means the ketchup won’t last as long as store-bought versions, the trade-off is worth it for an option free of preservatives and refined sugar. Instead of tomato concentrate, we’ll use naturally sweet cherry tomatoes, with maple syrup for sweetness and lemon juice replacing vinegar. These simple swaps create a more healing take on your favorite condiment. Once you try it, store-bought ketchup won’t even come close!

Ingredients:

2 pints cherry tomatoes or 4 cups
2 garlic cloves
1 whole clove or a pinch of ground cloves (the spice)
2 tbsp maple syrup
2 tbsp lemon juice
1 tsp onion powder
1/2 tsp sea salt (optional)

Instructions:

Roast the Tomatoes and Garlic:
Preheat the oven to 400°F (200°C). If using an air fryer, preheating is not necessary. Arrange the tomatoes and garlic on a parchment-lined baking sheet or non-stick ceramic pan in a single layer. Do not overlap. Roast in the oven for 35-45 minutes, or in the air fryer for 15-20 minutes, until the tomato skins are shriveled and slightly charred.
Blend:
Transfer the roasted tomatoes and garlic to a blender. Add the whole clove and blend until smooth.
Strain the Sauce:
Pour the sauce into a fine mesh strainer set over a bowl to collect the sauce. Strain in small batches to avoid overflow. Use a spoon or spatula to press the sauce through the strainer for a smoother texture.
Season and Reduce the Sauce:
Transfer the strained mixture to a saucepan over medium heat. Add the maple syrup, onion powder, sea salt, and 1/4 cup of water. Stir well to combine. Bring the sauce to a boil, then reduce the heat and simmer for 15 minutes. After 15 minutes, add the lemon juice. Taste and adjust the salt to your preference.
Serve:
Pour the ketchup into a sealable container or condiment bottle and keep refrigerated for up to 5 days.

Serves 4

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