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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