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Tomato Mostarda

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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

  1. Put tomatoes, vinegar, salt, pepper, sugar, tomato paste, and mustard in food processor, and pulse until tomatoes are broken down.
  2. 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.
  3. After 30 minutes, begin stirring more frequently until mostarda thickens and very little liquid remains, approximately 15 minutes more.
  4. 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.
  5. Allow to cool before serving. Store remainder in the refrigerator for up to two weeks.

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