Roasted Tomato Ketchup

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<mx2 source= " MasterCook 5.0 " date= " November 04, 2000 " >

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Roasted Tomato Ketchup

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<RcpE name= " Roasted Tomato Ketchup " author= " Bobby Flay " >

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<![CDATA[

* Exported from MasterCook *

 

Roasted Tomato Ketchup

 

Recipe By :Bobby Flay

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

5 1/2 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 sauté 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.

 

Source:

" Cooking Live # 9591 "

S(Formatted by):

" KES on 11/4/00 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 757 Calories (kcal); 28g Total Fat; (31% calories from fat); 4g

Protein; 136g Carbohydrate; 0mg Cholesterol; 42mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 7

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Sauces & amp; Condiments

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<IngR name= " ripe tomatoes " unit= " pound " qty= " 3/4 " >

<IPrp>

cored and quartered

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " onion " unit= " medium " qty= " 1/2 " >

<IPrp>

finely diced

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

finely diced

</IPrp>

</IngR>

<IngR name= " cider vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " brown sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " cinnamon " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " allspice " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " honey " unit= " tablespoons " qty= " 5 1/2 " ></IngR>

<IngR name= " kosher salt and freshly ground pepper " ></IngR>

<DirS>

<DirT>

Preheat oven to 350 degrees.

</DirT>

<DirT>

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.

</DirT>

<DirT>

Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium

heat until almost smoking, and sauté 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.

</DirT>

</DirS>

<Srce>

Cooking Live # 9591

</Srce>

<AltS label= " Formatted by " source= " KES on 11/4/00 " />

<Yield unit= " cups " qty= " 2.000000 " />

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