Balsamic Ketchup

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

 

Yield:

Serves 16 (serving size: 1 tablespoon)
Total time: 3 Hours, 10 Minutes

Recipe from

Cooking Light

Recipe Time

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

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

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

Preparation

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.

David Bonom,

Cooking Light

July 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note