Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Roasted Garlic Ketchup

Roasted Garlic Ketchup

Get Ready

Servings: Serves 12 (makes 1 1/2 cups)Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 85 minutes

Ingredients: Add ingredients to List

1 each head garlic
3 tablespoons Olive oil, divided
2 each onions
1 each red bell pepper, thinly sliced
1/2 cup red wine
4 tablespoons brown sugar, divided
1 14.5 oz can fire roasted diced tomatoes
1/4 cup Balsamic vinegar
1 teaspoon ground allspice
2 pinchs salt, to taste (optional)
2 pinchs freshly ground black pepper, to taste (optional)

directions:

1. Preheat oven to 350 degrees. Place head of garlic on a piece of foil.Slice off top so cloves are exposed, and drizzle with 1 tablespoon of the oil. Wrap in the foil and roast in oven until soft, about 25 to 30 minutes. Letcool slightly.
2. While garlic is roasting, heat 1 tablespoon of the oil in a largeskillet over medium heat. Cut one of the onions in thin half-moon slices, and add to the skillet with the bell pepper. Cook, stirring often, untilcaramelized, about 15 to 20 minutes. Add wine and 2 tablespoons of the brown sugar and continue cooking until wine is mostly reduced, about 10 minutes,stirring occasionally. Set aside.
3. Heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Dice second onion and add to saucepan. Cook until softened, about 10 minutes. Add tomatoes, vinegar, allspice, and remaining 2 tablespoons brown sugar.
4. Squeeze out the cloves of roasted garlic from their skins and add to saucepan, stirring to mix. Add reserved bell pepper mixture. Cook over mediumheat for 15 minutes, stirring occasionally. Transfer to a food processor or blender and puree to a smooth consistency. Taste and season with salt andpepper if desired. Let cool to room temperature, then store, refrigerated, in a sealed container. Serve at room temperature or chilled.
Source: Hannaford fresh Magazine, September - October 2012

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 each head garlic  
3 tablespoons Olive oil, divided  
2 each onions  
1 each red bell pepper, thinly sliced  
1/2 cup red wine  
4 tablespoons brown sugar, divided  
1 14.5 oz can fire roasted diced tomatoes  
1/4 cup Balsamic vinegar  
1 teaspoon ground allspice  
2 pinchs salt, to taste (optional)  
2 pinchs freshly ground black pepper, to taste (op  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12 (makes 1 1/2 cups)
Base Nutrients
Calories 80 kcal (4%)
Calories from Fat 32 kcal (0%)
Total Fat 4 g (5%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 80 mg (3%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 1 g (4%)
Protein 1 g (1%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading