Balsamic Ketchup

In CL July 2012 but wasn't in database

Yield: 16 servings ( Serving Size: 1 tbsp )
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  • 1 tablespoon(s) extra-virgin olive oil
  • 3/8 teaspoon(s) kosher salt, divided
  • 2 pound(s) small tomatoes,quartered
  • 3 tablespoon(s) chopped fresh basil
  • 2 teaspoon(s) balsamic vinegar
  • 1/2 teaspoon(s) sugar
  • 1/4 teaspoon(s) ground red pepper


  1. 1.Preheat oven to 325.

  2. 2.Combine oil, 1/4 tsp salt, and tomatoes in large bowl; toss gently to coat. Arrange tomatoes skin side down, on a wire rack set inside a jelly roll pan. Bake at 325 for 3 hours. Cool slightly; peel. Discard peels.

  3. 3.Combine tomatoes, remaining 1/8 tsp salt, basil and remaining ingredients in a food processor; process until smooth.
September 2013

This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.

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