Ketchup Tomatoes

Diane Henderiks
Servings: 6
1 to 30 min

Great to use on sandwiches, salads, soups or even a snack.

  • Ingredients
  • step-by-step directions
Ketchup Tomatoes
  • 1 pint ripe Grape Tomatoes; halved
  • 2 teaspoon Rice Wine Vinegar; unseasoned
  • Pinch Granulated Garlic
  • Pinch Onion Powder
  • Pinch Italian Seasoning
  • Pinch All Spice
  • Pinch Salt
  • Pinch Pepper
  • 1/4 teaspoon natural no calorie sweetener
  • non-stick Olive Oil spray
  • Place Tomatoes in a medium bowl.
  • Toss with Vinegar, Spices and natural no calorie sweetener. Set aside.
  • Coat 8” cast iron pan with Olive Oil spray and heat over high heat.
  • Add Tomatoes, cook for 2 minutes, stirring frequently.
  • Enjoy!
  • Note: These Tomatoes will keep in the fridge for about 5 days. Use for sandwiches, salads, soups or as a snack.
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