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Balsamic Ketchup

Hands-on time 10 mins
Total time 3 hrs, 10 mins
Yield Serves 16 (serving size: 1 tablespoon)
Refrigerate extra ketchup in an airtight ­container for up to a week. 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.