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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Refrigerate extra ketchup in an airtight container for up to a week. 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 |
Directions:
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.
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