Best Roasted Red Pepper Ketchup Recipes

Polenta Fries with Roasted Red Pepper Ketchup image

Yield Serves 10 to 12

Number Of Ingredients 10

4 cups whole milk
1 cup water
2 tablespoons butter
2 1/4 cups yellow cornmeal
1 cup grated smoked Gouda cheese (about 4 ounces)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1/2 cup (or more) olive oil
All purpose flour
Roasted Red Pepper Ketchup

Steps:

Lightly oil 13 x 9-inch metal baking pan. Bring milk, 1 cup water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese, basil and thyme. Season to taste with salt and pepper. Immediately transfer polenta to prepared baking pan, spreading evenly to cover. Refrigerate until cool and firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Cut polenta lengthwise in pan into three 3-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.
Preheat oven to 300°F. Heat 1/2 cup oil in heavy large skillet over medium-high heat. Place flour in pie plate. Lightly coat polenta strips with flour; shake off excess. Working in batches, fry polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes. Using slotted spoon, transfer fries to paper towels and drain. Place fries on baking sheet and keep warm in oven while cooking remaining batches. Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.

Roasted Red Pepper Ketchup image

Yield Makes about 3 cups

Number Of Ingredients 12

1 14 1/2-ounce can diced tomatoes in juice
1 7.25-ounce jar roasted red peppers, drained
1 cup chopped red onion
1/2 cup dry red wine
6 tablespoons golden brown sugar
2 large dried ancho chilies, seeded, coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seeds
2 teaspoons chopped garlic
1 1/2 teaspoons ground cumin
1 bay leaf

Steps:

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

Roasted Red Pepper Ketchup image

Provided by DailyInspiration

Categories Sauces

Time 45m

Yield 3 cups

Number Of Ingredients 12

1 (14 1/2 ounce) can diced tomatoes with juice
1 (7 1/4 ounce) jar roasted red peppers, drained
1 cup red onion, chopped
1/2 cup dry red wine
6 tablespoons light brown sugar
2 large dried ancho chiles, seeded and coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fennel seed
2 teaspoons fresh garlic, chopped
1 1/2 teaspoons ground cumin
1 bay leaf

Steps:

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).

Nutrition Facts : Calories 251.3, Fat 1.9, SaturatedFat 0.2, Sodium 1239.4, Carbohydrate 51.3, Fiber 6.9, Sugar 33.9, Protein 4.7

Roasted Red Pepper Ketchup image

Provided by Daily Inspiration S @DailyInspiration

Number Of Ingredients 12

1 can(s) 14.5 oz. can diced tomatoes with juice
1 jar(s) 7.25 jar roasted red bell peppers, drained
1 cup(s) red onion, chopped
1/2 cup(s) dry red wine
6 tablespoon(s) light brown sugar
2 large dried ancho chillies, seeded and coarsely chopped
2 tablespoon(s) tomato paste
2 tablespoon(s) red wine vinegar
1 tablespoon(s) fennel seeds
2 teaspoon(s) garlic, chopped
1 1/2 teaspoon(s) ground cumin
1 - bay leaf

Steps:

Combine tomatoes with juice, drained red bell peppers and the balance of ingredients in a large, heavy saucepan over high heat. Bring to a boil.
Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
Discard bay leaf. Working in batches, puree ketchup in a blender until smooth. Season with salt and pepper.
Cool slightly, then chill until cold.