ROASTED TOMATO KETCHUP
prep 15 minutes roast 20 minutes at 400°F
3 cups assorted tiny tomatoes
1/2 medium onion, finely chopped
( 1/4 cup)
1 fresh jalapeño chile pepper,
stemmed, seeded, and finely
1 Tbsp. lime juice
1 Tbsp. honey
1/4 tsp. salt
1. Preheat oven to 400° F. Line a 15×10×1- inch baking pan with foil. Place all ingredients in prepared pan and toss together. Roast, uncovered, for 20 to 25 minutes or until skins have burst and most of the liquid has evaporated, stirring once or twice. Remove and cool slightly. Place in a food processor or blender; cover and process or blend until smooth. Makes 11/2 cups.
per 1-tbsp. serving 10 cal, 0 g fat, 0 mg chol, 31 mg sodium, 2 g carb, 0 g fiber, 2 g sugars, 0 g pro.