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Balsamic Ketchup

Balsamic Ketchup

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

 

This recipe goes with Parmesan Buffalo Burgers with Balsamic Ketchup

Cooking Light JULY 2012

  • Yield: Serves 16 (serving size: 1 tablespoon)
  • Hands-on:10 Minutes
  • Total:3 Hours, 10 Minutes

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.

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
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Balsamic Ketchup recipe

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