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Ingredients
  • INGREDIENTS
  • 1 ¾ cup Red Seedless Grapes
  • 6 oz Tomato Paste, Unsalted
  • 3/8 cup Water
  • ¼ cup Rice Vinegar
  • ¼ tsp Onion Powder, unsalted
  • ⅛ tsp Garlic Powder, unsalted
  • ⅛  tsp Allspice
  • ¼ tsp Smoked Paprika
  • INSTRUCTIONS
  • Preheat oven to 425F. Line a cookie sheet with parchment paper. Rinse the grapes and place onto lined cookie sheet. Roast for 15 minutes.
  •  
  • Add the roasted grapes and juices to blender. Add all remaining ingredients. Blend until very smooth.
  • Transfer the ketchup to a glass jar and tightly seal. Place in fridge and allow to cool for a couple hours or overnight to allow the flavors blend.
  • Ketchup will keep in a tightly sealed glass jar several weeks. Enjoy!
Steps
 

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