Posted in Uncategorized on December 4, 2013|
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Wow, it’s been a long time but I am going to try to stop in now and again. Here is a recipe I made today from Cooking Light to go with Parmesan Buffalo Burgers
Balsamic Ketchup
1 Tbls olive oil
3/8 tsp salt
2 lbs small tomatoes, halved
3 Tbls fresh basil
2 tsp Balsamic vinegar (I used 1 tsp balsamic reduction)
1/2 tsp sugar
1/4 tsp ground red pepper
Preheat oven to 325 degrees
Combine oil, salt and tomatoes in large bowl. Toss gently to coat. Arrange tomatoes, skin side down, on a rack set inside a shallow pan. Bake for 3 hours. ( I baked them on a sheet of foil sprayed with canola oil)
Combine tomatoes, basil, and remaining ingredients in a food processor until smooth.
Refrigerate in an air tight container, up to a week.
NOTES: I only roasted the tomatoes for 2 hours and pressed them through a sieve before pureeing them. It was a little thin, I think from the shortened drying time.
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