This ketchup gets its richness from the sun-dried tomatoes and soaking liquid. Use it to perk up hamburgers, or to baste grilled chicken or pork.

Recipe by Cooking Light September 2004


Recipe Summary test

3 cups (serving size: 1 tablespoon)


Ingredient Checklist


Instructions Checklist
  • Cover sun-dried tomatoes with 4 cups boiling water in a bowl; let stand 30 minutes or until soft.

  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes or until onion is tender. Place tomato mixture, onion mixture, vinegar, sugar, paste, and salt in a blender; process until smooth. Place pureed tomato mixture in pan. Bring to a simmer over medium heat; partially cover, reduce heat, and simmer 30 minutes, stirring occasionally. Chill thoroughly.

  • Note: Store in refrigerator for up to a week.

Nutrition Facts

20 calories; calories from fat 32%; fat 0.7g; saturated fat 0.1g; mono fat 0.4g; poly fat 0.1g; protein 0.6g; carbohydrates 3.4g; fiber 0.5g; iron 0.4mg; sodium 121mg; calcium 6mg.