Fire Roasted Ketchup

I’ve been loving making random condiments this past year. I’m so glad I found these jewel jars to hold all of them. Hubby’s favorite of the past year is definitely this fire roasted ketchup. I found the recipe from Rachel Ray when I was looking for a sliders recipe. I didn’t end up using her sliders but this ketchup intrigued me enough to try it. Good thing I did!


This condiment provides a great firey flavor that compliments grilled food perfectly. One thing Hubby and I really miss about living in the Midwest is our grill. Our place in Boston is very small and we don’t have any room to have a grill anywhere. We miss the ease of being able to just throw something on the grill for a quick meal.


The best thing about this recipe is that it’s SO simple to mix up. AND, it makes two jars of ketchup. So you can keep one yourself and give one to a friend. I promise they’ll love you for it!


And yes, I do pile that much ketchup on my burgers because this stuff is seriously awesome!

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Fire Roasted Ketchup

Ingredients:

1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
3 tablespoons brown sugar
1/4 cup vinegar
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
Salt and pepper

Directions:

Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.

Recipe from Rachel Ray

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9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

  1. #
    1
    Joelen — August 1, 2008 at 8:28 pm

    Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂

  2. #
    2
    Nate — August 21, 2008 at 8:06 pm

    These are absolutely amazing!

  3. #
    3
    ttfn300 — August 27, 2008 at 2:53 pm

    wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂

  4. #
    4
    gaga — December 17, 2008 at 5:39 pm

    Yay for goat cheese! It really does make them better, doesn’t it?

  5. #
    5
    aleta meadowlark — March 17, 2009 at 2:24 pm

    Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?

  6. #
    6
    Jen — March 17, 2009 at 3:36 pm

    Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!

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    7
    biz319 — July 30, 2009 at 5:16 pm

    do you think these would be good at room temperature?

    I am going to an outdoor concert next week and wanted to bring some finger food!

  8. #
    8
    Jen — July 30, 2009 at 5:19 pm

    These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.

  9. #
    9
    Beryl — December 2, 2015 at 5:42 pm

    Would you imagine using some milder-tasting cheese like Brie tasting good?

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