🍅California Heirloom Tomato Ketchup

Welcome to The Nomad Kitchen Condiment Series. This California Heirloom Tomato Ketchup transforms peak-season tomatoes into a rich, sweet, tangy homemade condiment that captures the flavor of summer in every spoonful. \

Made with roasted heirloom tomatoes, roasted garlic, tomato paste, brown sugar, and a touch of vinegar, this gourmet ketchup delivers a deeper, fresher flavor than store-bought versions.

Perfect for burgers, hot dogs, grilled sausages, French fries, backyard barbecues, and homemade foodie gifts, this easy mason jar recipe celebrates the simple pleasure of cooking from scratch with beautiful seasonal ingredients.

TreTaylor.com

The Nomad Kitchen Condiment Series

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Somewhere along the way, ketchup became something we squeezed from a bottle without giving it much thought.

But when summer tomatoes are at their peak, something magical happens. The tomatoes become sweet, rich, and almost jam-like all on their own. That's when homemade ketchup starts making sense.

This recipe was inspired by beautiful California heirloom tomatoes found at local farmers markets and produce stands during the height of summer. By combining roasted heirloom tomatoes with tomato paste, roasted garlic, brown sugar, and a splash of vinegar, the result is a ketchup that tastes brighter, richer, and far more complex than anything from the grocery store shelf.

It has the familiar sweet-and-tangy flavor everyone loves, but with the depth of real tomatoes and slow-roasted garlic. It's equally at home on burgers, hot dogs, meatloaf sandwiches, French fries, grilled sausages, and even as a secret ingredient in barbecue sauces and marinades.

Pack it into a mason jar, tie a ribbon around the lid, and suddenly you've got one of the most thoughtful homemade gifts a food lover could receive.

Because sometimes the best condiments aren't purchased—they're made.

California Heirloom Tomato Ketchup

Yield

Approximately 2 cups

Ingredients

For the Tomatoes

• 2 large heirloom tomatoes

• 1 tablespoon olive oil

• Pinch of sea salt

For the Ketchup

• 1 (6-ounce) can tomato paste

• 4 cloves roasted garlic

• ¼ cup apple cider vinegar

• 2 tablespoons brown sugar

• 1 tablespoon honey (optional)

• 1 teaspoon Worcestershire sauce

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• ¼ cup water

Directions

Roast the Tomatoes

1. Preheat oven to 400°F.

2. Cut heirloom tomatoes in half.

3. Drizzle with olive oil and sprinkle lightly with salt.

4. Roast for 30–40 minutes until soft and slightly caramelized.

5. Allow to cool slightly.

Blend

Add roasted tomatoes, tomato paste, roasted garlic, vinegar, brown sugar, Worcestershire sauce, onion powder, paprika, salt, pepper, and water to a blender.

Blend until completely smooth.

Simmer

1. Transfer mixture to a saucepan.

2. Bring to a gentle simmer over low heat.

3. Cook for 20–30 minutes, stirring occasionally.

4. Taste and adjust sweetness or vinegar as desired.

The ketchup should become glossy, thick, and rich.

If too thick:

• Add a splash of water.

If too thin:

• Continue simmering until reduced.

Jar and Chill

Allow to cool completely.

Transfer to a clean mason jar.

Refrigerate before serving.

Favorite Uses

• Burgers

• Hot dogs

• Meatloaf sandwiches

• Grilled sausages

• French fries

• Sweet potato fries

• Zucchini fries

• Breakfast potatoes

• Homemade barbecue sauce

• Meatloaf glaze

• Burger sauce

• Dipping sauce

Bleep the Tattoo Says..."The tomato worked very hard all summer to become a ketchup. Please show some respect and put it on something delicious."

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