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Tangy Ketchup

Prep time 20 mins
Cook time 2 hrs
Yield 1 cup (serving size: 2 tbsp.)

Ingredients

  • 3 pounds plum tomatoes, halved
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/3 cup packed light brown sugar
  • 1/3 cup red wine vinegar
  • 1/3 cup cider vinegar
  • 1 tablespoon pickling spice, wrapped in cheesecloth

Nutrition Information

  • calories 56
  • fat 3 g
  • satfat 0.0 g
  • protein 1 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • sodium 82 mg

How to Make It

  1. Preheat oven to 450ºF. Place tomatoes on a foil-lined baking sheet, cut side up. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper. Bake for 25 to 30 minutes, until soft and wrinkled but not burned. Let cool for 5 minutes.

  2. In a large heavy skillet over medium heat, warm remaining 1 Tbsp. oil and cook onion and garlic for 2 to 3 minutes, stirring often. Put tomatoes and onion mixture in a food processor and process until pureed, about 30 seconds. Transfer mixture back to skillet, add tomato paste and brown sugar and cook over medium-low heat, stirring, for 10 minutes. Stir in both vinegars and pickling spice, reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour 30 minutes.

  3. Strain mixture through a fine-mesh sieve, pressing on solids to force all liquid through. Discard solids. Season mixture with salt and pepper and let cool before serving (it will thicken as it cools).