Fig Catsup

Name: Fig Catsup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters apple cider vinegar; 1 teaspoon Thai-style chili paste; 0 teaspoons cinnamon; 1 teaspoon coriander; 1 teaspoon cumin; 1 fresh bay leaf; 454 grams fresh figs, quartered; 227 grams Roma tomatoes, quartered lengthwise; 8 servings Salt; 59 milliliters sorghum syrup; 79 milliliters sugar

Fig Catsup might be just the side dish you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 108 calories, 1g of protein, and 0g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Head to the store and pick up cumin, bay leaf, sorghum syrup, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.

Ingredients you will need

Tomato

Figs

Equipment you will use

Baking Sheet

In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

Ingredients you will need

Chili Paste

Coriander

Cinnamon

Tomato

Sorghum

Vinegar

Cumin

Sugar

Figs

Equipment you will use

Food Processor

Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot.

Ingredients you will need

Bay Leaves