Balsamic Ketchup

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

 

This recipe goes with Parmesan Buffalo Burgers with Balsamic Ketchup

Yield: Serves 16 (serving size: 1 tablespoon)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 3 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 19
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 2.5g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 48mg
  • Calcium: 7mg

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. 1. Preheat oven to 325°.
  2. 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. 3. Combine tomatoes, remaining 1/8 teaspoon salt, basil, and remaining ingredients in a food processor; process until smooth.
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