Beef Burger With Roasted Tomato Ketchup Recipes

ROASTED TOMATO KETCHUP

Roasted Tomato Ketchup image

Provided by Bobby Flay

Time 55m

Number Of Ingredients 9

Ingredients

1 1/2 pounds ripe tomatoes, cored and quartered and roasted
3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves garlic, finely diced
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and freshly ground pepper

Steps:

Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.

ROASTED TOMATO KETCHUP

Roasted Tomato Ketchup image

Provided by Bobby Flay

Categories side-dish

Time 55m

Yield 2 cups

Number Of Ingredients 10

Ingredients

3/4 pound ripe tomatoes, cored and quartered
2 tablespoons olive oil
1/2 medium onion, finely diced
1 clove garlic, finely diced
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
11/2 tablespoons honey
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 350 degrees.
In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.

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