- 1 pound ripe or firm-ripe tomatoes
- 1/4 cup firmly packed brown sugar
- 3 tablespoons cider or red wine vinegar
- 1 tablespoon chopped drained canned chipotle chilies
- calories 63
- caloriesfromfat 5.7 %
- protein 0.7 g
- fat 0.4 g
- satfat 0.0 g
- carbohydrate 16 g
- fiber 1.1 g
- sodium 38 mg
- cholesterol 0.0 mg
How to Make It
Immerse tomatoes in boiling water for about 10 seconds; lift out. Pull off skins and cut out cores and discard. Cut tomatoes in half and squeeze juice into a 2- to 3-quart pan. Chop tomatoes into 1/4-inch pieces; add to pan, along with brown sugar, vinegar, and chilies.
Boil over high heat, stirring often, until tomatoes begin to fall apart and almost all the liquid has evaporated, about 5 minutes. Let cool. Add salt to taste. Serve, or cover and chill up to 2 weeks.
Nutritional analysis per 1/4 cup.