“Garden Fresh with Michelle Obama,” August 2011
via Katy Lonergan
makes 1¼ cups
3 cups grape tomatoes
¼ cup finely chopped onion
1 tablespoon cider vinegar
2 teaspoons packed brown sugar
1 teaspoon grated fresh ginger
Preheat oven to 400° F.
Place all ingredients in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 10 minutes. Place in a food processor. Cover and process until smooth.
Roasting the tomatoes brings out their natural sweetness in this homemade ketchup, which is lower in sodium and sugar than purchased ketchup. If you don’t have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.
Goes with "I-Made-It-Myself" Pizza.
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