Sun-Dried Tomato Ketchup

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

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Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 32%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 3.4g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 121mg
  • Calcium: 6mg

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

  1. Cover sun-dried tomatoes with 4 cups boiling water in a bowl; let stand 30 minutes or until soft.
  2. 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.
  3. Note: Store in refrigerator for up to a week.
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