Tomato Ketchup


4 pints grape tomatoes, cut in half (about 3 lbs)

2 cups Harvest Red Barrel-Aged Wine Vinegar

2/3 cup light brown sugar

4 tsp salt

2 tsp black pepper

1 tsp Harvest Neapolitan Herb Balsamic Vinegar


In a wide, high-walled skillet or large saucepan, bring tomatoes, Red Barrel-Aged Wine Vinegar, salt, pepper, and brown sugar to a simmer over medium heat. Continue to cook, stirring periodically, until liquid evaporates and mixture becomes thick and jammy, about an hour. Remove from heat and stir in Neapolitan Herb Balsamic.

Transfer tomato mixture to a blender or food processor, and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids and repeat. Transfer to airtight containers and chill completely before using.

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