Fig Catsup

1. 1

   Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. 2

   Place the figs and tomatoes skin-side down on the prepared baking sheet.

3. 3

   Roast until they start to brown and soften, about 40 minutes.

4. 4

   Cool, and then remove the tomato skins.

5. 5

   In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

6. 6

   Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil.

7. 7

   Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot.

8. 8

   Remove the bay leaf and discard.

9. 9

   Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.