Balsamic Ketchup

By nanarose

David Bonom, Cooking Light

JULY 2012

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3/8 teaspoon kosher salt, divided
• 2 pounds small tomatoes, quartered
• 3 tablespoons chopped fresh basil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon ground red pepper

Preparation

Step 1

1. Preheat oven to 325°.

2. Combine oil, 1/4 teaspoon salt, and tomatoes in a large bowl; toss gently to coat. Arrange tomatoes, skin side down, on a wire rack set inside a jelly-roll pan. Bake at 325° for 3 hours. Cool slightly; peel. Discard peels.

3. Combine tomatoes, remaining 1/8 teaspoon salt, basil, and remaining ingredients in a food processor; process until smooth.