|Roasted Tomato Ketchup|
5 Roma tomatoes
1/4 cup chopped onion
1 tbsp olive oil
1 clove garlic – minced
1 tbsp honey
1 tbsp apple cider vinegar
1 tsp salt
1/4 tsp pepper
1/8 tsp turmeric
1/8 tsp cinnamon
Preheat oven to 300 degrees.
Slice tomatoes in half. Place in glass baking dish. Drizzle with olive oil.
Roast for 15 minutes.
Remove from oven.
When tomatoes are cool enough to handle, remove skin and scoop out seeds and thick white parts. Do this over a strainer and bowl to collect the juice.
Heat olive oil in a small pot over medium heat. Add onion and garlic. Cook until translucent.
Add tomatoes, reserved juice, honey, vinegar, and spices.
Simmer for thirty minutes.
Use an immersion blender, or pour mixture into a regular blender, and blend until smooth.
Store in refrigerator.
Makes one cup.
This recipe being shared on Slightly Indulgent Tuesday
- SCD Recipe: No-Cook Avocado-Coconut Pudding – Dairy-Free - September 16, 2020
- SCD Recipe: Fig Crumble Bars - August 29, 2020
- SCD Tip: Easy One Ingredient Pineapple Ice – No Sugar - August 20, 2020