Infused Ketchup

Yesterday I went to lunch with my neighbor Alice. We each enjoyed the same sandwich. Alice requested ketchup for her fries. Alice asked me to taste the ketchup as it really was infused with something tasty. We asked the manager as he came to our table to question our satisfaction with our food. He was eager to share the recipe. I will try to share the recipe as it was shared with us.

Pomegranate Infused Ketchup

8 Roma Tomatoes, cut in quarters

3 garlic cloves

1 small onion, diced

Fresh basil, chiffanod

Olive oil

Pomegranate molasses*

***

Quarter the tomatoes lengthwise to expose as much flesh as possible. Place the tomatoes in a bowl, add the finely sliced garlic, diced onion and basil. Allow to remain for two hours.

*

Place the tomato mixture on a baking sheet and bake at 325 for about 1/2 hour or more just until tomatoes begin to caramelize. Do not allow to darken. Remove from oven and allow the tomatoes to soak up the juices and cool.

*

The ratio of tomatoes to ketchup is one tomato to two ounces of commercial ketchup. Puree the tomato mixture. Add to the ketchup. Add Pomegranate molasses to taste. Ketchup will keep indefinitely in refrigerator.

*****

Pomegranate Molasses Don't let this item change your thought of creating this recipe. I took a cooking class and learned that if you take pomegranate juice and cooking it reducing it from 3 cups to 1 cup, you have the some composition.