Balsamic Ketchup

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


Serves 16 (serving size: 1 tablespoon)


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1 tablespoon extra-virgin olive oil
3/8 teaspoon kosher salt, divided
2 pounds small tomatoes, quartered
3 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon ground red pepper


Hands-on: 10 Minutes
Total: 3 Hours, 10 Minutes

1. Preheat oven to 325°.

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.

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

Created date

June 2012

Nutritional Information

Calories 19
Fat 1 g
Satfat 0.1 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 2.5 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 48 mg
Calcium 7 mg