- 1 small (6 oz) can tomato paste
- 1/2 cup OLiV Cask 18 or Smoked Balsamic Vinegar
- 1/4 cup water
- 2 tbsp honey (optional)
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp pepper
Combine all ingredients in small saucepan over medium heat. Whisk to combine and get rid of any lumps. Simmer, and cook for 10 minutes stirring occasionally. Remove from heat. Pour into glass jars or containers. Store in fridge. Will keep for several months in fridge.
Recipe can easily be doubled.
Makes about 1/2 cup of balsamic ketchup.