Balsamic, rosemary and garden tomato ketchup

Making ketchup from scratch with REAL tomatoes has never been simpler.

Yield: 2 cups

Author: Phylicia Jackson-Jones

A super savoury, rich tomato ketchup that'll last in the fridge for 1 month but you'll go through it long before then!

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

2 lbs (907g) tomatoes, halved (I used a variety of garden tomatoes but if using store bought go for roma)
3 garlic cloves, peeled
1 medium yellow onion, chopped
3 sprigs rosemary, stems removed
1 bay leaf
1/4 tsp allspice
1/2 tsp celery salt
2 tsp sea salt
1/2 c. (120ml) balsamic vinegar
2 Tbsp dark brown sugar

1/ Preheat oven to 400f/200c. Line a large sheet pan with foil, spray with oil and arrange tomatoes and garlic in an even layer. Roast for 30 minutes.
2/ Remove from oven and use the back of a spoon to push tomatoes through a fine mesh sieve. Discard skins and seeds, add sieved tomato to a saucepan with garlic and remaining ingredients. Simmer for 10 minutes on medium heat.
3/ Turn off heat and remove bay leaf. Blend mixture with an emersion blender or standing blender till smooth. Add salt and pepper to taste then transfer to a tight sealing jar and refrigerate. Good for up to 1 month.

Calories

215.04

Fat (grams)

1.39

Sat. Fat (grams)

0.29

Carbs (grams)

47.10

Fiber (grams)

7.07

Net carbs

40.03

Sugar (grams)

34.45

Protein (grams)

5.40

Sodium (milligrams)

2676.14

Cholesterol (grams)

0.00