ROASTED TOMATO KETCHUP
3 cups assorted tiny tomatoes
1/2 medium onion, finely chopped (1/4 cup)
1 fresh jalapeno chile pepper, stemmed, seeded, and finely chopped
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1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon salt
Preheat oven to 400 degrees. Line a 15-by-10-by-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 20 servings, 1 tablespoon each, with 10 calories, 0 grams fat, 0 mg cholesterol, 31 mg sodium, 2 grams carbohydrates, 2 grams sugar.