Sherri at the Adventures of Kitchen Girl was talking about making ketchup and this intrigued me. I have wanted to try to do this for several years, but just never got around to actually making some. She shared a link from The New York Times which she adapted and I decided to give it a try!
Yesterday Alexis and I ran some errands and stopped by the orchard. They had exactly one box of “second” tomatoes left and I snatched it up! I ended up adapting the recipe even further and actually doubling it for the most part and I really loved the result!
What’s not to like about your own homemade condiments that you know exactly what goes in to them? I’ll definitely be making this again. It’s easy, just some chopping and stirring here and there, and you end up with a really fabulous end product. That is always a good thing.
What You’ll Need:
3 1/2 pounds of tomatoes, peeled and chopped
2 apples peeled and chopped (Note: I used the Gala variety.)
2 cups of yellow onion, chopped
2 1/2 cups of organic cane sugar
1 1/2 cups of apple cider vinegar
4 teaspoons of sea salt
8-10 cloves of garlic, chopped
1 teaspoon of peppercorns (Note: Next time I think I’ll just use ground pepper.)
1/4 teaspoon of ground cloves
First you want to peel and chop your tomatoes. The easiest way to peel a tomato is to drop it in to boiling water for about 30 seconds and then remove it to a cold water bath. Once it’s been in the cool water for 30 seconds or so the skins will peel right off! Place chopped tomatoes in a large stock pot and set aside.
Next you want to peel and chop your apple as well as chop your onion and garlic and add it to the tomatoes. Add the remaining ingredients to your pot and you’ll end up with something a little like this:
The great thing about recipes like this is that you have a little wiggle room in terms of ingredients. It doesn’t have to be perfect!
Bring the mixture to a quick boil and then reduce to a simmer. Cook for 1 1/2 to 2 hours or until the mixture has thickened slightly. Process mixture until smooth in a blender or food processor and then return to your pot:
Cook for another 30 minutes or until the ketchup thickens. It will also thicken as it cools as well.
Store in the fridge in an airtight container (I like canning jars) for up to 3 months.
Notes: Next time I’m going to cook the ketchup just a bit longer so it will be a little thicker. It didn’t thicken up as much as I would have liked when it cooled. I put two pint jars in the fridge, one for me and one for my sister and I froze the rest of the mixture.