August 2, 2012

Balsamic Ketchup

This sauce rocks.

Yes, ketchup is a sauce and with our focus on vinegar-based sauces this first week, it fits right in.

You need a good Balsamic Vinegar, preferably the glaze. It's naturally sweeter so it tames the acidity of the roasted tomatoes, a perfect pair.

Not all that hard to do, you need two very important things.

Three hours and really ripe tomatoes, about 1".
I used Campari tomatoes but if you can get good, meaty small Romas, use them.

Cut 2 pounds of tomatoes into quarters and on a wire rack set into a sheet pan, place the tomato quarters and bake for three hours in a 325° oven.

Mine were done in two hours because I used smaller tomatoes then what was called for.

Run them through a processor with the herbs and seasonings and press through a fine sieve. Makes enough ketchup for 4 burgers.

I know that the next time I do this I will make 3 batches, it's that good.

We used this on our Buffalo Parmesan Hamburgers, recipe here.

Balsamic Ketchup
makes 16 tablespoons

* 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

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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