Once you try Roasted Garlic Ketchup it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup. It also has 50% less sodium. Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.
You probably already have most of what you need to make this ketchup in your pantry right now.
Drizzle olive oil over the head of garlic before wrapping it up in aluminum foil. Some recipes will tell you to slice off the top of the head of garlic prior to roasting. This isn’t necessary. The garlic roasts just fine left intact so I eliminate this step to simply the recipe.
Here’s what the garlic should look like when you unwrap it – a little golden brown in spots and slightly soft to the touch.
Separate each clove of garlic and squeeze it out of its papery skin. The cloves should pop out easily.
Once you’ve extracted all the cloves mash them into a paste with the tines of a fork.
Transfer the roasted garlic to a saucepan, add the rest of the ingredients, and combine thoroughly. Bring the mixture to a boil and then simmer for about 20 minutes or until the ketchup reaches the desired consistency.
Combine this ketchup with prepared horseradish and you have a phenomenal sauce for shrimp cocktail. Add about 1/3 cup to the recipe below depending on how zippy you like your cocktail sauce.
- 1 head garlic
- 1 Tablespoons olive oil
- 1 (6 ounce) can tomato paste
- ½ cup water
- 2 Tablespoons of cider vinegar
- ¼ teaspoon mustard powder
- ⅛ teaspoon salt
- 1 pinch allspice
- 1 bay leaf
- Preheat oven to 350 degrees F.
- Place the head of garlic on a piece of aluminum foil, drizzle with olive oil, and wrap it up securely, encasing the entire head inside the foil. Place on a small baking sheet and bake for 45 minutes.
- Remove from the oven and let cool for about 30 minutes. Once the foil is cool enough to handle unwrap the package, remove the head of garlic, separate the cloves and then squeeze them out of their papery skin onto a dish. Mash with a fork until the mixture is a smooth paste.
- Transfer the roasted garlic paste to a small sauce pan, add the remaining ingredients, and stir to combine thoroughly. Bring the mixture to a boil and then reduce the heat and simmer for 20-30 minutes, or until the ketchup is of the desired thickness.
- Remove the bay leaf and let the ketchup cool completely before transferring it to an 8 oz. jar. Store in the refrigerator.
To make shrimp cocktail sauce add up to ⅓ cup of prepared horseradish to the ketchup after it has cooled.
This recipe was adapted from the cookbook Paleo Comfort Foods by Julie & Charles Mayfield.
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