|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.
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
|all cooked and ready for the processor|
|white fuzzy looking thing is cheesecloth|
|my cuisinart gets a daily workout. does yours?|
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...
To good health,