Best Cherry Tomato Ketchup
3/4 pound cherry tomatoes
1 tablespoon olive oil, divided (optional)
2 to 3 tablespoons agave nectar
2 tablespoons apple cider vinegar (or other cider vinegar)
1 tablespoon agave nectar or brown sugar
1 to 2 cloves garlic, finely chopped
1 to 2 teaspoons dried basil
1 teaspoon oregano
1/2 teaspoon cinnamon
salt, to taste
pepper, to taste
1. Preheat oven to 350 degrees F.
2. Toss cherry tomatoes with 1/2 tablespoon olive oil (or nothing) and roast them for about 15 minutes, stirring half way through. When tomatoes are done, throw them in the blender and puree until smooth.
3. In a non-stick pan, put the rest of the olive oil (if using) in the pan and heat lightly.
4. Add tomato puree and the rest of the ingredients, stirring to get it all mixed in.Stir occasionally for about 20 minutes (or until thickened) at about medium heat.
This is a sweet-tasting recipe, and more like a tomato sauce than anything else. Everyone in my family LOVED it. I also added fresh basil, which gives it a light flavor. Enjoy!
Source of recipe: I was looking up ketchup recipes that used cherry tomatoes. I just took a bunch of recipes and mashed them together. Add any spices you like! I think I'll try curry next time.