Baby Tomato Ketchup

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5 users rated this recipe an average rating of 3.0
Yields:
1 1/4 cups
Prep:
15 mins
Roast:
30 mins to 40 mins 400°F
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Baby Tomato Ketchup

Ingredients
3
cups grape tomatoes
1/4
cup finely chopped onion
1
tablespoon cider vinegar
2
teaspoons packed brown sugar
1
teaspoon grated fresh ginger

Directions

  1. Preheat oven to 400 degrees F. Place all ingredients in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 10 minutes. Place in a food processor. Cover and process until smooth.

From the Test Kitchen

Teaching Notes:

Roasting the tomatoes brings out their natural sweetness in this homemade ketchupwhich is lower in sodium and sugar than purchased ketchup. If you don't have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.

Nutrition Facts

(Baby Tomato Ketchup )
    Per serving:
  • 7 kcal cal.,
  • 1 mg sodium,
  • 2 g carb.,
  • 1 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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