Reduce heat to low and simmer for around 10 minutes, until the liquid starts to. Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients. Add the canned tomatoes (with juice), tomato paste, water and optional sugar. One day perhaps I'll give this recipe a try with maybe just half the sugar content and no corn syrup at all, but for now I wanted a clone and I got a clone. Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
This does seem to capture the sweetness of the original product quite well sadly this is accomplished, like the original, by sugar and corn syrup. I would suggest that if your balsamic vinegar is particularly aromatic, that you start by adding perhaps just 2 teaspons instead of the recommended 4, as the aroma of balsamic in mine is strong enough to be distinguished, as is the garlic powder. I otherwise followed the recipe's proportions carefully. Layer on the baking sheet in a single layer and sprinkle with salt and pepper, to taste. Cut the tomatoes in half lengthwise and toss with 1/4 cup olive oil. Line a baking sheet with parchment paper or aluminum foil. I can't help but wonder, however, if butter powder would lend it a bit more "creaminess". Roast the Tomatoes Preheat the oven to 400 degrees F. I'm honestly not sure what the salt substitute and lemon pepper would offer in flavor, although they may just subtly shape some of the existing flavors. Unfortunately I had to omit the butter powder, salt substitute and lemon pepper as I didn't have any on hand. Tastes great ! Gets the sweetness right on (and shows you just how heavy handed "food" manufacturers are with sweeteners), and the consistency is very good seems just slightly thing of the original. Just finished blending it, and it's heating on the stove now. Great ! I had made myself a grilled cheese sandwich and finished off our last tin of this soup when I decided I just absolutely had to have more.
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