Tomato Mango Ketchup

Name: Tomato Mango Ketchup
Ingredients: 1 pound Roma tomatoes fresh, halved or 1, 14 oz can whole, peeled San Marzano tomatoes; 1 mango large, peeled and cored; 1 garlic clove; 1/2 onion medium; 2 tablespoons granulated sugar; 3 tablespoons white vinegar; 1 tablespoon tomato paste; salt; freshly ground black pepper

9 ingredients

2 steps

Ingredients

1 pound Roma tomatoes fresh, halved or 1, 14 oz can whole, peeled San Marzano tomatoes
1 mango large, peeled and cored
1 garlic clove
1/2 onion medium
2 tablespoons granulated sugar
3 tablespoons white vinegar
1 tablespoon tomato paste
salt
freshly ground black pepper

Directions

1

Juice tomatoes (with their juice if using canned tomatoes), mango, garlic, and onion through the sauce screen with pulp control closed. You should end up with about 2 cups of liquid.
2

Place tomato juice in a medium saucepan along with sugar, vinegar, and tomato paste. Bring to a boil and simmer for 30 to 40 minutes or until mixture is significantly reduced and the consistency of ketchup. For a smoother, shinier ketchup, blend or pulse briefly in a food processor. Ketchup will keep, refrigerated in a jar or airtight container, for 1 to 2 weeks.