Hands-on Time
10 Mins
Total Time
3 Hours 10 Mins
Serves 16 (serving size: 1 tablespoon)

Refrigerate extra ketchup in an airtight ­container for up to a week.


How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine oil, 1/4 teaspoon salt, and tomatoes in a large bowl; toss gently to coat. Arrange tomatoes, skin side down, on a wire rack set inside a jelly-roll pan. Bake at 325° for 3 hours. Cool slightly; peel. Discard peels.

Step 3

Combine tomatoes, remaining 1/8 teaspoon salt, basil, and remaining ingredients in a food processor; process until smooth.

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