Makes 1½ cups
After trying Chef Lyon's Tomato Mostarda, you may never want ketchup again. "It's that good," he says.
2 lbs. cherry or grape tomatoes, halved
½ cup red wine vinegar, plus more to taste
2 tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
½ cup granulated sugar
3 Tbs. tomato paste
2 Tbs. whole-grain Dijon mustard
3 dried bay leaves
- Put tomatoes, vinegar, salt, pepper, sugar, tomato paste, and mustard in food processor, and pulse until tomatoes are broken down.
- Transfer the contents to large saucepan, add bay leaves, and bring liquid to a boil. Reduce heat to medium, and cook, stirring occasionally, 30 minutes.
- After 30 minutes, begin stirring more frequently until mostarda thickens and very little liquid remains, approximately 15 minutes more.
- Remove from heat, and take out bay leaves. Taste, and add more vinegar and/or salt and pepper, if desired. Mixture should taste bright, sweet, and vibrant, like ketchup.
- Allow to cool before serving. Store remainder in the refrigerator for up to two weeks.
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