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Baby Tomato Ketchup

Yield: 1 1/4 cups
Prep 15 mins Roast 400°F 30 mins to 40 mins
Baby Tomato Ketchup
  • 3  cups  grape tomatoes
  • 1/4  cup  finely chopped onion
  • 1  tablespoon  cider vinegar
  • 2  teaspoons  packed brown sugar
  • 1  teaspoon  grated fresh ginger

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 KitchenTeaching 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 )
  • cal. (kcal) 7,
  • carb. (g) 2,
  • sugar (g) 1,
  • vit. A (IU) 194,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 1,
  • Potassium (mg) 57,
  • Percent Daily Values are based on a 2,000 calorie diet

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