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Recipe Summary

cook:
2 hrs
total:
2 hrs 20 mins
prep:
20 mins
Yield:
1 cup (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

Nutrition Facts

56 calories; fat 3g; protein 1g; carbohydrates 8g; fiber 1g; sodium 82mg.
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