Neapolitan Herb Balsamic Catsup

More like a barbeque-flavored catsup, this is great on burgers! BHL

Yield: About 1 cup


12 oz (2 small or 1 big) can tomato paste

1 cup Flying Olive Neapolitan Herb Balsamic Vinegar, or Flying Olive Traditional 18 Year Balsamic for less herb flavor

1 tsp dried oregano

½ tsp dried basil

Pinch of freshly ground black pepper

1 tsp garlic powder

Pinch sea salt, if desired

½ tsp onion powder

2-4 tsp honey (NOTE: The catsup becomes sweeter as it sits in the refrigerator so be careful not to overdo it at this point!)


Add all the ingredients to a small saucepan over medium heat. Stir to combine, getting out any lumps by whisking, if necessary. Cook for 1 hour over simmer to avoid splashing. Taste and adjust seasonings. Refrigerate for up to 3 weeks.

Submitted by Barb L.