Balsamic & Onion Tomato Ketchup
Prep Time
Serves
Cooking Mode
1 tbsp vegetable oil
1 onion, finely diced
1 large garlic clove, finely chopped
1 can diced tomatoes
2 tbsp tomato paste
⅔ cup packed yellow or light brown sugar
½ cup balsamic vinegar
¾ tsp salt
¼ tsp black pepper
¼ tsp dried oregano
¼ tsp ground cumin
⅛ tsp ground cloves
1 tbsp vegetable oil
1 onion, finely diced
1 large garlic clove, finely chopped
1 can diced tomatoes
2 tbsp tomato paste
⅔ cup packed yellow or light brown sugar
½ cup balsamic vinegar
¾ tsp salt
¼ tsp black pepper
¼ tsp dried oregano
¼ tsp ground cumin
⅛ tsp ground cloves
Directions
1Place oil in heavy-bottomed saucepan set over medium heat. Stir in onion and garlic and cook until softened, about 5 min. Add can of diced tomatoes, tomato paste, sugar, vinegar, salt, pepper, oregano, cumin and cloves; bring to a low simmer (small bubbles should just break the surface). Cook uncovered, stirring occasionally, about 30 min. until thickened. Stir frequently near end of cooking to avoid burning mixture.
2Transfer mixture into food processor or blender and puree until smooth. Pour ketchup into heatproof glass jar; cool to room temperature. Seal with lid and chill at least an hour. before using. Ketchup can be stored in refrigerator up to two weeks.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note