Recipe by Debster
Great on hamburgers, hot dogs or other grilled sandwiches. Add jalapenos for a little spice.
Top Review by White Rose Child
I'm going to try this ASAP! Sounds so good and so low-sodium, very rare quality in a condiment!! Update: awesome, Debster! I loved it with recipe#160317. My changes were using regular tomatoes, which worked fine; 1 clove finely chopped garlic, and about 1 Tbsp fresh parsley. I only used 1/16 tsp. of salt, it's so flavorful it doesn't really need a lot! The Dijon I used (out of yellow) was perhaps a liiitle too strong, but that won't stop me gobbling it up! thanks so much!!
- 3⁄4 lb roma tomato, cut in half vertically,seeded and juice removed
- 1⁄4 large green bell pepper
- 1 medium sliced sweet onion
- olive oil
- 1 tablespoon cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon yellow mustard
- 1⁄8 teaspoon garlic powder
- 1⁄2 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1⁄8 teaspoon ground cinnamon
- salt and pepper
Directions See How It's Made
- Preheat oven to 400 degrees.
- Place tomatoes, skin side up, on baking rack set on baking sheet.
- Add the green pepper and onion.
- Brush vegetables very lightly with olive oil.
- Place in oven and roast until lightly browned, about 15 minutes.
- Remove from oven and cool slightly.
- Chop the onions and peppers fairly small.
- Place the tomatoes in a food processor and pulse until chunky.
- Add the onions, peppers and additional ingredients.
- Taste for seasoning.
- Let set at room temperature until ready to use.
- Can be made ahead and refrigerated for up to 3 days.