Roasted Tomato Ketchup

August's featured veggie is TOMATO at Veggie Buds Club! We hope you enjoy these delicious recipes for Roasted Plum Tomatoes and Homemade Roasted Tomato Ketchup from this month's Veggie Buds Club subscription box.
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These recipes were developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

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Roasted Plum Tomatoes

Roasting tomatoes concentrates their sweet flavor. Use the finished tomatoes in the ketchup recipe below, or they are great on pizza, in sandwiches, on toast, or in a pasta sauce!

Ingredients

• 6 plum (Roma) tomatoes* (about 1 ½ pounds)
  
• 3 to 4 sprigs fresh thyme
  
• 2 garlic cloves
  
• 1 tablespoon olive oil
  
• Salt and black pepper

Instructions

1. Preheat oven to 400 degrees then line a sheet pan with parchment or aluminum foil.
   
2. Trim stem end off tomatoes then slice into ¼ inch thick rounds. Tomatoes are difficult for little ones to cut, so have your child get involved by placing tomato slices side-by-side on the sheet pan.
   
3. Your child can help pick the tiny leaves off of the thyme stems and scatter them over the tomatoes. Make sure you both smell the fresh thyme and talk about what it makes you think of.
   
4. Gently smash the garlic cloves to make them easier to peel. Cut each garlic clove into thin slices then have your child scatter them over the tomatoes. Together, drizzle the oil over the tomatoes then sprinkle on a big pinch of salt and a few grinds of black pepper. Show your child how to hold his hand up high to “shower” the salt all over the tomatoes like rain.
   
5. Place pan in the oven and bake until the garlic is brown in spots and the tomatoes have shrunk in size, 20 to 25 minutes.

*You can also use small tomatoes such as grape or cherry tomatoes in this recipe. No need to cut smaller tomatoes, and they may take less time to roast, about 15 to 20 minutes.

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Homemade Roasted Tomato Ketchup

Everything is better from scratch! Making your own ketchup lets you control the sugar content and quality of ingredients, and it tastes great. Homemade ketchup is the perfect kid-friendly condiment!

Makes 2 cups
Ingredients

• 2 teaspoons oil
  
• ½ sweet onion, diced (about ½ cup)
  
• Roasted Plum Tomatoes, recipe included
  
• 6 ounces tomato paste (1 small can)
  
• ¼ cup honey or agave nectar
  
• ¼ cup apple cider vinegar
  
• ½ cup water
  
• ½ teaspoon coarse salt
  
• ¼ teaspoon ground allspice (optional)

Instructions

1. Heat oil in a small saucepan over medium heat. Add onion and sauté until lightly browned and softened, about 5 minutes. If you are comfortable with your child at the stove, have her carefully stir the onions a few times while cooking.
   
2. Together, add the remaining ingredients to the pot and stir carefully. Turn heat down to simmer and cook for 10 to 15 minutes.
   
3. Allow mixture to cool slightly then use a handheld immersion blender or regular blender to purée tomato mixture. Your child will love to help push the buttons to turn your blender off and on.
   
4. Taste ketchup for seasoning. You may want to add more salt or extra  sweetener depending on your taste. Allow ketchup to cool then place in a jar or airtight container. The ketchup tastes best when chilled but you can also serve it at room temperature. Store ketchup in the refrigerator for up to one month.