Roasted Tomato Ketchup
- 3/4 pound ripe tomatoes, cored and quartered
- 2 tablespoons olive oil
- 1/2 medium onion, finely diced
- 1 clove garlic, finely diced
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 11/2 tablespoons honey
- Kosher salt and freshly ground pepper
Preheat oven to 350 degrees.
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. 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.
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. 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.
Recipe courtesy of Bobby Flay
Recipe courtesy of Food Network Kitchen