Sun-Dried Tomato Ketchup

recipe
This ketchup gets its richness from the sun-dried tomatoes and soaking liquid. Use it to perk up hamburgers, or to baste grilled chicken or pork.

Yield:

3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 20
Caloriesfromfat 32 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 3.4 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 121 mg
Calcium 6 mg

Ingredients

3 cups sun-dried tomato halves, packed without oil (about 7 1/2 ounces)
4 cups boiling water
2 tablespoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
1/4 cup balsamic vinegar
3 tablespoons dark brown sugar
1 tablespoon tomato paste
1 teaspoon salt

Preparation

Cover sun-dried tomatoes with 4 cups boiling water in a bowl; let stand 30 minutes or until soft.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes or until onion is tender. Place tomato mixture, onion mixture, vinegar, sugar, paste, and salt in a blender; process until smooth. Place pureed tomato mixture in pan. Bring to a simmer over medium heat; partially cover, reduce heat, and simmer 30 minutes, stirring occasionally. Chill thoroughly.

Note: Store in refrigerator for up to a week.

Janice Daciuk,

Cooking Light

September 2004
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