Best Sun Dried Tomato Ketchup Recipes

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25 WAYS TO COOK WITH SUN-DRIED TOMATOES



25 Ways to Cook With Sun-Dried Tomatoes image

These recipes with sun-dried tomatoes are as good as it gets! From chicken to pasta to pizza, these tasty tomatoes add so much flavor to any meal.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Chicken with Creamy Sun-Dried Tomato Sauce
Macaroni and Cheese with Sun-dried Tomatoes and Spinach
Sun-Dried Tomato Pesto
Jammy Sun-Dried Tomato White Beans with Crispy Caper Breadcrumbs
Sun-dried Tomato White Bean Soup (Vegan)
Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
Creamy Sun-Dried Tomato Pasta
Baked Brie Recipe with Sun-Dried Tomatoes
Tuscan Pasta Salad
Sun-Dried Tomato Chickpea Burgers
Sun-Dried Tomato Pizza
Easy Romesco Sauce
Asparagus, Sun-Dried Tomato Puff Pastry Bites
Sun-Dried Tomato u0026amp; Basil Olive Tapenade (5 Minutes!)
Sun-Dried Tomato Lemon Baked Salmon and Asparagus
Sun-Dried Tomato and Ricotta Turkey Meatballs
Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce
Spicy Garlic Sun-Dried Tomato Shrimp
Marry Me Chicken
Linguine with Spinach and Sun-Dried Tomato Cream Sauce
Salmon in Creamy Sun-Dried Tomato Sauce
Tomato Basil No Knead Bread
Sun-Dried Tomato, Spinach, and Quinoa Salad
Sun-Dried Tomato Basil Hummus
Sun-Dried Tomato Cheesy Meatballs (Low Carb)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sun-dried tomato dish in 30 minutes or less!

Nutrition Facts :

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Provided by Food Network

Categories     condiment

Time 40m

Yield 1 cup

Number Of Ingredients 12

2/3 cup tomato paste (one 156-milliliter can)
2 to 4 tablespoons apple cider vinegar, divided (30 to 60 milliliters)
2 to 4 tablespoons brown sugar, divided (25 to 50 grams)
1/2 to 3/4 cup water, divided, plus more if needed (125 to 187 milliliters)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon celery salt
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Kosher salt

Steps:

  • Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt.
  • Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
  • Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.

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