Roasted Tomato Ketchup

Recipe Ingredients

3/4 lb	340g / 11oz	Ripe tomatoes - cored, quartered
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Onion - finely diced (medium)
1		Garlic clove - finely diced
2 tablespoons	30ml	Cider vinegar
2 tablespoons	30ml	Brown sugar
1/8 teaspoon	0.6ml	Cinnamon
1/8 teaspoon	0.6ml	Allspice
1 1/2 tablespoons	22ml	Honey
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 2 cups.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9591) - from the TV FOOD - NETWORK

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