How to make ketchup from fresh tomatoes
getting hit by early
leaf spot, and late blight, our tomatoes are still
plugging away. We've met our quota of spaghetti sauce and pizza
sauce frozen for the winter, have run out of days hot enough to dry
whole tomatoes, and
can only make two batches of harvest
catch-all soup per
week since I didn't plant enough parsley this spring. Time to
experiment with ketchup!
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The internet is chock
full of ketchup recipes, so it took me a while to discover a recipe
that tasted a lot like the stuff in the grocery store's squeeze
bottles. (Yes, we have unsophisticated tastes when it comes to
ketchup.) The recipe that follows is quite mild, so you might
decide to increase the seasonings, or perhaps add some of the alternate
spices found in other recipes --- celery, cloves, hot peppers,
cinnamon, paprika, ground
mustard, etc. If you've developed your own ketchup recipe, please
tell me about it in the comments!
For my simple recipe,
you start with a medium-sized bowl full of ripe roma tomatoes.
Cut off the tops and any bad spots and blend in the food processor
until liquified. Pass the blended tomatoes through a foley mill
to remove seeds and skin. You should now have a large skillet
mostly full of thick tomato juice.
Next, remove the
exterior skins from 2 cloves of garlic and 1.5 large onions. Cut
into pieces small enough to fit into the food processor and blend until
Add the blended garlic
and onions to the tomatoes, along with 3 tablespoons of apple cider
vinegar, 0.5 teaspoons of allspice, 2 teaspoons of salt, and 4.5
tablespoons of honey. Cook
on high heat, stirring as necessary, until the mixture resembles
ketchup --- about an hour.
Allow the ketchup to sit
in the fridge for a couple of hours before tasting it. Then make
some baked sweet and white potato fries and dig in!
This recipe makes about
2.75 cups of ketchup. Since you don't put in corn syrup and do
use all fresh vegetables, I tend to agree with Ronald Reagan and
consider it a vegetable (although a very small serving of one.)
Compared to storebought ketchup, this concoction has about half the
salt, two-thirds of the sugars, and a third again as many vitamins and