Too Many Grape Tomatoes? Make Ketchup.
Because you can’t eat all of them in salads. Every summer it happens—I get overly excited planting tomatoes, and by August my kitchen counters are buried in bowls of grape and cherry tomatoes. You can only make so many salads, right? That’s when I lean into recipes that transform tomatoes into something totally new, like this Roasted Grape Tomato Ketchup. This isn’t your standard squeeze-bottle ketchup. It’s smoky, savory, and a little tangy, with a whisper of anchovy for depth (don’t worry, no one will know—it just adds magic). Roasted garlic, caramelized sweet onion, and a splash of white balsamic make it sweet-savory in the best way. This ketchup is just as happy dressing up fries as it is spooned onto a burger, and it even plays nice with cheese boards. So, if you’ve got too many grape tomatoes and not enough ideas, this is your answer. Recipe: Roasted Grape Tomato Ketchup Ingredients: 2 lbs grape tomatoes 1 large sweet onion, peeled and quartered 1 small head garlic ...