ROASTED TOMATO KETCHUP

Better Homes & Gardens - Best of Summer Recipes - - Tiny Tomatoes -

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

chopped

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.

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