Recipe courtesy of Damaris Phillips

Fig Catsup

Name: Fig Catsup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: About 2 cups
Ingredients: 1 pound fresh figs, quartered; 8 ounces Roma tomatoes, quartered lengthwise; 1 cup apple cider vinegar; 1/3 cup sugar; 1/4 cup sorghum syrup; 1 teaspoon Thai-style chili paste; 1 teaspoon coriander; 1 teaspoon cumin; 1/4 teaspoon cinnamon; 1 fresh bay leaf; Salt

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Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 35 min

Yield: About 2 cups

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Ingredients

1 pound fresh figs, quartered

8 ounces Roma tomatoes, quartered lengthwise

1 cup apple cider vinegar

1/3 cup sugar

1/4 cup sorghum syrup

1 teaspoon Thai-style chili paste

1 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cinnamon

1 fresh bay leaf

Salt

Directions

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

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.

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

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. Remove the bay leaf and discard. Season with salt.