Print Recipe

Homemade Roasted Red Pepper Ketchup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Condiment
Servings: 1
Author: Renee Press, Fire and Earth Kitchen


  • 1 red bell pepper
  • 1 can tomato paste 6 oz
  • 1/2 cup apple cider vinegar
  • 3 medjool dates pitted
  • 1/4 cup agave syrup or other sweetener of choice
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 cup water or as needed


  • Preheat oven to 425 degrees. 
  • Line a baking sheet with parchment paper and place whole uncut, unseeded red bell pepper on it. Bake for 20-25 minutes, until pepper is browning, flipping once halfway. 
  • Remove and let cool. When cool enough to handle, cut open, discard seeds and stem. Set flesh aside.
  • Combine 1/2 cup roasted red pepper flesh with all ketchup ingredients in a food processor and process for 1 minute or until completely creamy, adding water and scraping down sides as needed. 
  • Stores well in fridge for 1-2 weeks. Serve with roasted potatoes, french fries, onion rings or on your favorite veggie burger.  Enjoy!