Grilled Tomato Ketchup

  • From Vince Camillo for Cooking Channel
Total Time:
50 min
10 min
Inactive Prep:
40 min
2 cups


  • 3 pounds Roma tomatoes, cored and halved
  • 1/2 cup malt vinegar
  • 1/4 cup sugar
  • 4 teaspoons kosher salt
  • 2 teaspoons aji amarillo paste, chipotle in adobo or other spicy pepper sauce, such as Pickapeppa
  • 1 teaspoon ground allspice
  • 1 small bay leaf
  • 1 cinnamon stick


Heat a grill or grill pan to medium-high heat.

Grill the tomatoes skin-side down until dark grill lines appear, about 5 minutes, and then flip and cook until nicely charred and sagging, about 10 more minutes. Remove, chop into pieces, and transfer to a medium saute pan over medium heat. Stir in the vinegar, sugar, salt, aji amarillo paste, allspice, bay leaf and cinnamon stick and cook, stirring occasionally, until the mixture looks very dry and the tomatoes no longer hold their shape, 25 minutes.

Discard the cinnamon stick and bay leaf, and then blend the mixture to a smooth, thick sauce about the consistency of store-bought ketchup. If the ketchup is too thick, add 1 tablespoon water at a time and blend until desired consistency is reached.