Wednesday, July 27, 2011

Caught Making Ketchup


you say tomato, i say tomahto...
either way, there's a lot of them sitting on my counter

We have not had ketchup in our house in many years. I am not going to go off on a tangent here about the harmful ingredients in popular, mass produced ketchup. Just sharing a recipe that I stumbled upon, my family loved and even impressed my foodie friend John Bernstein who uses ingredients like white balsamic vinegar and truffle oil.


Making this ketchup took a little more time than I would have thought to spend on ketchup, but then there were all these tomatoes sitting on the counter and I was picturing restocking at the farmers market and it's the summer and there are bbq's and I wanted to do something nice for my kiddos and if this isn't a run-on sentence, I don't know what is.


peeled n chopped n ready to go
So, the ketchup:
4 whole cloves
1/4 teaspoon whole allspice
1/4 teaspoon celery seed
1/4 teaspoon chile flakes
1 cinnamon stick (3-inches long)
4 cups peeled & chopped tomatoes
1 large onion, chopped
1 garlic clove, peeled and smashed
1/2 jalapeno, seeded and chopped
1 1/2 teaspoons sea salt
1/2 cup apple cider vinegar

2 tablespoons honey                                                  
 but alas, the cinnamon stick
did not make the spice blend photo op

1.     Place the cloves, allspice, celery seed, chile flakes, and cinnamon stick together in doubled-up cheesecloth - tie at the top. 
2.     Place the tomatoes, onion, garlic, jalapeno, salt, vinegar, spices and honey in a heavy pot. Cook over medium heat, stirring occasionally, until the onions and peppers are very soft, about 1 hour.
3.     Remove and discard the spice bundle. Let the mixture cool slightly and puree.
4.     Return to your pot and cook over medium heat, stirring to keep from scorching, until the mixture has thickened and darkened slightly in color, about 30 minutes.
all cooked and ready for the processor
5.     Transfer to a glass jar and cool. Cover and refrigerate for at least a few hours to allow the flavors to blend.
white fuzzy looking thing is cheesecloth
my cuisinart gets a daily workout. does yours?

Your homemade ketchup should keep in the fridge for about three weeks - unverified - it was finished pretty quickly.



You can substitute a 28-ounce can of whole peeled tomatoes with their juice for the 4 cups peeled & chopped tomatoes. Doing this would have saved me a significant amount of time, but then I wouldn't have made a dent in my tomato surplus.
could not capture the richness of the color. 
guess my super duper canon 60d in not all that super...



My only regret in this process is not having made a double or triple batch. That would have been much more efficient use of my time (and my bumper crop). The yield was a little less than two cups. Simply inadequate as far as the time invested, but absolutely compensated with the full bodied flavor.



To good health,



Chana


2 comments:

  1. yummy i will totally try this! thanks for sharing!

    ReplyDelete
  2. My first thought was "How much does that make? Chani made a single batch??"
    LOL

    ReplyDelete