Refrigerate extra ketchup in an airtight ­container for up to a week.

David Bonom
Recipe by Cooking Light July 2012

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Recipe Summary test

hands-on:
10 mins
total:
3 hrs 10 mins
Yield:
Serves 16 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine oil, 1/4 teaspoon salt, and tomatoes in a 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.

  • Combine tomatoes, remaining 1/8 teaspoon salt, basil, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts

19 calories; fat 1g; saturated fat 0.1g; mono fat 0.7g; poly fat 0.1g; protein 0.5g; carbohydrates 2.5g; fiber 0.7g; iron 0.2mg; sodium 48mg; calcium 7mg.
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