Roasted Tomato Ketchup

Name: Roasted Tomato Ketchup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons allspice; 2 Tbsps brown sugar; 2 Tbsps cider vinegar; 0 teaspoons cinnamon; 1 clove garlic, finely diced; 6 Tbsps honey; 8 servings Kosher salt and freshly ground pepper; 2 Tbsps olive oil; 1 mediums onion, finely diced; 340 grams ripe tomatoes, cored and quartered

Need a gluten free, dairy free, and vegetarian side dish? Roasted Tomato Ketchup could be a great recipe to try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 98 calories. A mixture of olive oil, honey, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat oven to 350 degrees.

Equipment you will use

Oven

In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Baking Sheet

Bowl

Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.

Ingredients you will need

Tomato

Extract

Juice

Equipment you will use

Food Processor

Wooden Spoon

Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Sauce Pan

Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.

Ingredients you will need

Salt And Pepper