Tuesday, October 13, 2015

Ketchup Making


We have nine flats of green tomatoes hiding out in the darkness of the wine room in the basement. Of course, they seem to be ripening in batches too large for us to eat up in time even though we eat ripe, raw tomatoes with at least one meal a day!

As we were finishing up the dregs of our last ketchup bottle (we buy the organic kind from Costco, since Heinz gives Kia a gluten-style reaction for some reason) J's idea was that we make our own ketchup with all the ripe tomatoes we have.  A quick venture into Pinterest, and I had a pretty good idea of how to go about it, even though measurements were estimated.

I blended two full blender jars of ripe tomatoes and put it all in a large pot to simmer on the stove. Then into the blender, I tossed a quartered yellow onion, 3 fresh jalapenos from the garden, about a cup of apple cider vinegar, about a tablespoon of sea salt, 2 tablespoons of Dujon mustard and maybe 3/4 cup of honey.  That got added to the tomato paste in the pot and it all simmered down for the rest of the day.  When it cooled, I poured it back into the blender to puree it perfectly smooth, and it was less than half of the original volume.  


I thought we might have to thicken it up, but that proved to be unnecessary.  Of course, it doesn't taste exactly like Heinz.  More earthy, very tomato-y.  We poured it into sterilized jars, and it will be kept in the fridge to be spooned out as needed.  Looking forward to trying it with J's homemade oven fries!