Baby Tomato Ketchup

From McMinnville Locally Grown

Source: Better Homes and Gardens, July 2011 (Entered by Ann Brown)
Serves: 1 1/2 cups

  • 3 cups grape tomatoes
  • 1/4 cup onion (finely chopped)
  • 1 tsp ginger (grated, fresh)
  • 1 tbsp cider vinegar
  • 2 tsp brown sugar
Step by Step Instructions
  1. Preheat oven to 400 degrees. In a baking dish, toss together tomatoes, onion, ginger, vinegar, and brown sugar.
  2. Roast, uncovered, 30 to 40 minutes or until tomato skins burst and most of the liquid has evaporated, stirring every 10 minutes.
  3. Cool slightly, then transfer to a food processor. Process until smooth.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s