• 1.5 C   Lucini Organic Whole Tomatoes
  • .5 C    Red Onion (chopped small)
  • 2 TB    Lucini Extra Virgin Olive Oil
  • 1 TB     Tomato Paste
  • .33 C   Dark Brown Sugar
  • .25 C   Lucini Pinot Grigio Vinegar
  • .25 tsp  Salt


Saute the onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, 6-9 minutes. Add tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée the ketchup with a hand or regular blender until smooth (use caution when blending hot liquids). Allow to cool to room temperature then refrigerate.   You can use it right away, but the flavors will improve if you allow to sit overnight.


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