We tackled ketchup this weekend. We used some tomatoes from our garden...
and some from the farmer's market....
This is the recipe I came up with from a combination of lots of recipes I found online, it turned out pretty tasty, but next time I'll cut the vinegar in half.
14 big tomatoes
3-4 quarts of grape tomatoes
1 1/2 onions
1 can tomato paste
1 cup brown sugar
3 cups of apple cider vinegar
I cut the big tomatoes in half and put all of the tomatoes in together in the pot and cooked them until they were soft enough to go through the food mill. I cooked the onions in olive oil and then returned the tomatoes to the pot after they had been through the mill. Then I added the tomato paste and the brown sugar and the vinegar.
It was WAY too vinegary so then I added another half cup of sugar, then it was way too sweet so I ended up adding two cans of crushed tomatoes. Then I let it simmer, keeping an eye on it so the bottom wouldn't burn. It probably reduced for six hours. At the very end I added a hearty splash of Worcestershire sauce. While it was reducing, there was plenty of time for this...
And making this...
At the very least, I'd say we ended up with 3 and a half pints of strong tasting, very pretty ketchup. I do think we'll actually use it, but the recipe will need some tweaking for next time.
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