- 1 tablespoon(s) extra-virgin olive oil
- 3/8 teaspoon(s) kosher salt, divided
- 2 pound(s) small tomatoes,quartered
- 3 tablespoon(s) chopped fresh basil
- 2 teaspoon(s) balsamic vinegar
- 1/2 teaspoon(s) sugar
- 1/4 teaspoon(s) ground red pepper
- 1.Preheat oven to 325.
- 2.Combine oil, 1/4 tsp salt, and tomatoes in 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 tsp salt, basil and remaining ingredients in a food processor; process until smooth.
This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.
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Balsamic Ketchup Recipe at a Glance
- COURSE: Sauces/Condiments