We have been harvesting quite a few tomatoes from our greenhouse these past few weeks. Yesterday I decided to give homemade tomato ketchup a try and it was a great success! As with many nice foods, it took a lot longer to make than to eat it. I only made a fairly small batch to try out the recipe. Next time I will make a big pan full of it and freeze it smaller batches.
- 800 grams tomatoes (one 28 oz can if you don’t have any fresh ones)
- 1 medium sized onion
- 1 small clove of garlic
- 2 tbsp olive oil
- 75 grams sugar
- 3 tbsp vinegar
- 1 tsp salt
- ½ tsp cinnamon
Peel the skin off of the tomatoes. Fresh tomatoes should be put into boiling water for a few seconds followed by a ice water dip, this makes the skin come of very easily. Canned tomatoes can be easily peeled or might already be peeled. Fry the finely chopped onion and garlic in olive oil over medium heat without letting them get brown. Add the chopped up tomatoes and the rest of the ingredients and let it simmer until it’s fairly thick. Smooth mixture in a blender and chill for at least a few hours so the flavors can blend.
This ketchup will look a bit odd to most people as it does not contain any artificial coloring and thus looks more orange than the red we are used to. It’s also free of preservatives.
Another thing to note is just how quickly pureed tomatoes will stain your kitchen countertop. Even a high quality quartz like Cambria can stain quickly with them. Wipe up any spills immediately before they get a chance to settle in. The last thing you want is to pay the high cost of Cambria and to ruin them. The same goes for any wooden utensils you use. I’d opt for metal ones if that’s an option.