Tangy Ketchup

Recipe Time

Prep: 20 Minutes
Cook: 2 Hours

Nutritional 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

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

Preparation

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).

Note:

June 2010
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