This recipe was a complete revelation this summer! A farmers’ market customer alerted us to this great recipe, and we made it several times – it would be a great recipe to use up the rest of your cherry tomatoes this season! Enjoy!
CHERRY TOMATO KETCHUP
NYT: By MELISSA CLARK, June 29, 2012
- 4 pints ripe grape tomatoes, cut in half
- 2 cups red wine vinegar
- 2/3 cup dark brown sugar
- 4 teaspoons salt
- 2 teaspoons black pepper
- 3/4 teaspoon Worcestershire sauce.
- In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
- About 2 cups.