Sauces and Seasonings

Sun-Dried Tomato Catsup

This savory sun-dried tomato catsup makes even the simplest meal impressive. From serving on breakfast sandwiches, dipping with homemade chicken nuggets, or topping burgers, this jam will quickly become your go-to condiment!

A few weeks back one of my best friends from college came out to visit. As a lover of Denver restaurants, I struggled with picking the best restaurants to show off Denver’s food scene without breaking the bank. I kept going back and forth for dinner and lunch, but deciding on Sunday brunch was a no-brainer: Snooze. If you live in Denver or have ever visited, Snooze is the go-to place for breakfast. However, you want to get going quite early as showing up anytime after 9am (even on weekdays) will land you a 2-3 hour wait.

We were lucky enough to get there before 9 and only had about a 20 minute wait before being seated on their patio at Union Station (a.k.a perfect people-watching spot). Typically when Bry and I go to Snooze, we each get 2 or 3 breakfast tacos and split one of their dessert-worthy pancakes. However, I’ve been on a lox kick recently, so I went with their lox plate, which included dark bread, lox, cream cheese, microgreens, hardboiled egg, and a sun-dried tomato and caper tapenade. Usually I skip the capers when I have lox, but the sun-dried tomato + lox combo was too delicious to stop eating.

Once we got home I immediately started thinking of ways to incorporate sun-dried tomatoes more, but without the capers. I also liked the idea of coming up with a versatile condiment that would be perfect for upcoming grilling-season. Enter in sun-dried tomato catsup

Now, I have to be completely honest with you. This recipe was initially supposed to be a savory jam, but after waiting far to long for the mixture to reduce, I finally threw it in my blender and pulsed away. While I stopped once the mixture was smooth with a few chunks, if you want a completely smooth catchup, just keep blending until it smooths out. 

I have a recipe coming up that’ll feature this catsup, but I’d love to hear how you end up using it! Drop me a comment below ?

As you may have noticed, the blogging schedule got a little off this week, but things should (hopefully) go back to normal next week! It’s crazy when we moved back to Colorado there were those fears of not having enough to do some weekends, but it’s been completely the opposite. Over the past 7 months of living here, I don’t think we’ve had a single weekend where we could just hang back and relax. Fingers crossed that we have a few of those coming up so that I can get back to being ahead of schedule for the blog!

So here’s a toast to turning sad jam into fancy catsup! 

Sun-Dried Tomato Catsup

This savory sun-dried tomato catsup makes even the simplest meal impressive. From serving on breakfast sandwiches, dipping with homemade chicken nuggets, or topping burgers, this jam will quickly become your go-to condiment!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Homemade, Ketchup, Sauce
Servings: 1 cups
Author: Kelli

Ingredients

  • 8- oz jar sun-dried tomatoes packed in oil drained and chopped with oil reserved
  • 1/2 tsp onion powder
  • 1 clove garlic minced
  • 2 tablespoons cane sugar
  • ¼ cup red wine vinegar
  • 1 cup water
  • ½ cup low sodium chicken broth
  • ¼ tsp dried thyme
  • Salt and pepper to taste

Instructions

  • Place medium saucepan over medium-high heat. Add chopped sun-dried tomatoes, 1 tablespoon of reserved oil, onion powder, and garlic. Sauté until fragrant, about 30 seconds.
  • Add sugar, vinegar, water, broth, thyme, salt, and pepper. Bring to a boil then reduce heat and cover. Simmer for 20 minutes.
  • Carefully transfer mixture into a blender and pulse until mostly smooth (or to your desired consistency). Pour catsup back into pan over medium heat and simmer another 5-10 minutes, or until slightly thickened.
  • Remove from heat and allow to cool slightly. Store in fridge for up to 2 weeks.

Sun-Dried Tomato Catsup

Print Recipe
Serves: 1.5 cups Cooking Time: 40 min

Ingredients

  • 8-oz jar sun-dried tomatoes packed in oil, drained and chopped with oil reserved
  • 1/2 tsp onion powder
  • 1 clove garlic, minced
  • 2 tablespoons cane sugar
  • ¼ cup red wine vinegar
  • 1 cup water
  • ½ cup low sodium chicken broth
  • ¼ tsp dried thyme
  • Salt and pepper to taste

Instructions

1

Place medium saucepan over medium-high heat. Add chopped sun-dried tomatoes, 1 tablespoon of reserved oil, onion powder, and garlic. Saute until fragrant, about 30 seconds.

2

Add sugar, vinegar, water, broth, thyme, salt, and pepper. Bring to a boil then reduce heat and cover. Simmer for 20 minutes.

3

Carefully transfer mixture into a blender and pulse until mostly smooth (or to your desired consistency). Pour catsup back into pan over medium heat and simmer another 5-10 minutes, or until slightly thickened.

4

Remove from heat and allow to cool slightly. Store in fridge for up to 2 weeks.

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  • Brittany Poulson
    April 5, 2018 at 9:02 pm

    This sounds so much better and flavorful than traditional ketchup! And I love how simple it is to make. Thanks for sharing!

    • The Healthy Toast
      April 9, 2018 at 10:22 am

      It’s way more flavorful! Thanks Brittany 🙂

  • Rita Sperling
    April 10, 2018 at 7:18 am

    Kelli – I love this! Dave bought home a 2 lb bottle of sundried tomatos from Costco – and then you printed this recipe – Wow – I used it as a sauce/glaze on a turkey meatloaf (from American Test Kitchen)…also used on Chicken skewers and Ravioli! THANKS FOR THIS GREAT RECIPE!!! XOXO to you and Bryan!

    • The Healthy Toast
      April 10, 2018 at 6:22 pm

      I’m so excited you liked it Rita!! Putting it on meatloaf is genius – I’ll have to try that with some of my leftover catchup. Warm wishes to you and Dave!