Friday, September 7, 2012

Chunky Ketchup Sauce

I’ve wanted to make ketchup for awhile now and we have so many cherry tomatoes!  We put them in everything; salads, pizzas, sandwiches, wraps, eggs, bread and we still can’t keep up with the garden!  So I went out and collected every ripe cherry tomato we had (mostly Peacevine Cherrys, which have been awesome!), plus all the Casady's Follys.  Also known as psychedelic tomatoes, and while they look beautiful; they just don’t have that juicy, flavorful bite that I love in tomatoes.  But I figured they would still be good in ketchup!
I used this recipe as my base, changing it slightly by adding more spices and sugar instead of agave since I didn’t have any.  This ketchup is amazing!  It’s not the super sugary, corn syrup filled ketchup we are used to in the US.  It reminds me of the ketchup in Europe, a more naturally sweet tomato sauce, only it’s chunky because you leave the skins on.  They soften up enough while cooking them, adding extra flavor, texture and nutrients!


I learned a good rule of thumb the other day for measuring produce.  1 pound equals 3 medium apples.  I figured I had a little over 2 pounds of tomatoes.  I pulled the stems off the tomatoes and sliced the bigger ones into chucks.  I threw them all in a pan, added enough olive oil to coat them and roasted them until they were tender.

I put them through a food processor, blending till smooth and returning the mixture back to the pan. I added:

1 tbsp white sugar
4 tbsp apple cider vinegar
1 tbsp brown sugar
5 cloves garlic chopped finely
1 tbsp or so dried basil
1 tbsp or so dried oregano
1 tbsp cayenne pepper powder
1 tbsp turmeric
1 tsp cinnamon
Sea salt and pepper

Then cook the sauce over medium heat for half an hour or so, stirring occasionally, until the sauce thickens up to the consistency you like.  Put it in a Mason jar and store in your refrigerator.  I assume you could process it too, just like you would pasta sauce, but I knew this batch wouldn’t last long enough to need that!


With all the work of making homemade ketchup I had to make some fries to go with it.  Making your own fries is so easy, it just takes a while.  I just slice up a couple potatoes into fry shape.  Throw them in a bowl and coat with oil.  Then add spices… I like to add sea salt, pepper, garlic powder, cayenne pepper.  My boyfriend is from Maryland, so he always adds Old Bay spices, and here in Cincinnati we add Grippos bbq spice… there are many ways to spice up fries. 
Toss your potatoes in the oil and spices, spread them on a baking tray and cook at 400° until they are crispy and golden brown, flipping them occasionally.  When I first went vegetarian I ate way too many fries!  But when you make them yourself with fresh ketchup from the garden, they’re not soo bad :)

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