Today is the day… The burwell general store monthly recipe swap, and this months challenge was both obvious and easy for me to put a SOLE spin on. The Dilworth Hotel tomato pudding, was screaming cheese please! .. and so the ketchup project was born. I have done a lot of canned tomato sauces and soups before but today and I decided to process up a batch ketchup with some of my summer harvest of whole frozen tomatoes, the stocks of which are now running low (good thing I have 18 tomato plants happily growing inside) and what better way to edge last years abundance into this seasons decadence! Gourmet home grown home made tomato ketchup. What a treat.
This is nothing like heinz ketchup at all, what it is however is tomato-y and lovely, fresh and just a little spicy, with a nice acidic kick, a sauce perfect for dipping, dunking and slathering.
Here is the inspiration for today’s challenge:
And here is how I made 2 pints of ketchup:
In a deep bottomed oven safe pot warm:
1/3 cup of olive oil
2 medium onions chopped
4 cloves of garlic chopped
cook until transparent then add:
about 12 roma tomatoes
1 small can of tomato sauce
1 small tin of tomato paste (haven’t gotten around to making that myself yet it it was store bought)
1/2 cup of cane sugar
1 cup of vinegar (I used half apple cider 1/2 malt)
Add a cheese cloth spice bouquet containing:
2 bay leafs
6 whole all spice
6 whole cloves
1 tbsp chilli flakes
1 tsp cayanne
1 tsp coriander
2 tsp celery seeds
4 pieces of cinnamon stick
Tie bundle and let the works cook down covered over medium heat for about 30 minutes.
Remove bouquet and using an immersion blender zip up the sauce to desired consistency.
Allow sauce to cook in a 350° oven for 30-60 minutes which will allow the sauce to darken and thicken.
Pour hot contents into sterilized jars and keep refrigerated. These should keep for 6 months … but likely they will be long gone before that! I see french fries in your future.
grilled cheese + home grown ketchup = happy day
check out the rest of the recipe swap bloggers: