Roasted Tomato Ketchup

This recipe is so good, you’ll start doubting your store-bought favourite. It’s used on our Fried Egg and Sausage Sandwiches with Roasted Tomato Ketchup and our Classic Meat Loaf with Roasted Tomato Ketchup.


Yield: Makes about 2 1/3 cups.

Roasted Tomato Ketchup


  • 6 Roma tomatoes, halved
  • 1 tbsp canola oil
  • 2 cups roughly chopped onions
  • 1 can (5½ oz/156 mL) tomato paste
  • ¼ cup liquid honey
  • ¼ cup apple cider vinegar
  • 4 cloves garlic, finely chopped
  • 6 fresh basil leaves
  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 1 tsp freshly ground pepper


  1. Preheat oven to 400°F.
  2. Bake tomato halves, cut sides up, in a foil-lined baking sheet until softened and lightly browned, about 20 – 25 minutes.
  3. Heat oil in a medium pot over medium-low heat. Sauté onions until softened, about 5 minutes. Add roasted tomatoes and remaining ingredients. Simmer for 10 minutes, stirring frequently. Remove from heat and let cool for 15 minutes.
  4. Purée mixture until smooth using a hand blender. Refrigerate for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1 tbsp serving: 21 calories, 0.5 g fat, 0.5 g protein, 4.2 g carbohydrate, 0.6 g fibre, 163 mg sodium
Tip: If roasting your tomatoes on the barbecue, grill them on a natural gas barbecue over high heat until softened and lightly browned, about 5 – 7 minutes per side.