We’ve had many beautiful mornings and fairly warm days giving our tomato plants in the backyard a little more time before Jack Frost arrives. The moist fog that rests right above the fields disappears quite quickly when the sun is out giving the photographer only a few minutes to capture the shot while getting kids up, dressed and fed. So out I ran still in my pyjamas because I knew from experience that if I was to wait until they were safely on their way it would be gone.
The other week I made an inquiry on my facebook page. What should I do with all of the tomatoes that might be coming. This was the first time that we would be getting a significant amount of tomatoes. One commenter suggested that they could be frozen whole, without any treatment and then used placed in sauces or other dishes. I thought this was a fantastic idea for days when there is just not time to start the time-consuming project of preservation. Afterall that is what I do with my extra berries. I just freeze them and later in the fall or winter when the weather might not be so enticing I make juice in the crockpot giving the house a wonderful smell. But I did want to try make something new. My husband found a recipe to try on a blog he follows and it turned out wonderful. Homemade ketchup. Kids may still prefer Heinz just because it is the flavor they are used to but in my opinion it just doesn’t get much better than this.
Homemade Tomato Ketchup from the Terveiset ravintoketjun huipulta blog
This recipe is fairly large I made a generous 1/3 of the amount below.
3 kg/6.6 lbs tomatoes
300 g/10.6 oz (red) onion
1 stick of cellery (I used a whole stick for my smaller batch)
garlic (I used 2 cloves)
1.5 dl/0.6 c balsamic vinegar
1 dl/0.4 c sugar (optionally 1.5 dl/ 0.6 c maple syrup)
splash of olive oil
3 bay leaves
1 chili (I used a mild green chili pepper)
handful of basil
2 tsp salt
2 tsp bell pepper powder
1 tsp black pepper
1 tsp cardamom
1 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg or mace
1/2 tsp allspice
(I used only a dash of the cardamom, cloves, cinnamon, nutmeg and allspice)
1. Sauté the onion, cellery and garlic for a few minutes.
2. Add the washed and quartered tomatoes.
3. Add the balsamic vinegar so that they don’t burn to the bottom of the pot.
4. Add the rest of the ingredients according to your taste.
5. Allow to simmer for 45 minutes, stirring every once in a while.
6. Purée using a blender or wand mixer.
7. Strain using a collander.
8. Allow to simmer until reduced to half.
9. Bottle and cool.