Continuing with the usual tomato glut, we’re on to the next recipe today. We’ve made: canned tomatoes, tomato puree, salsa, tomatoes with roasted vegetables. All are either canned or in the freezer.
We’ve also eaten some of our favourite summer recipes. I love an Italian recipe for fried polenta topped with sliced tomatoes, chopped basil and parmesan, for example. Also great is a heartier recipe with layered tomatoes, onion and potato, with a bit of chopped rosemary mixed in, and topped (again) with cheese. They’re both terrific recipes, and I really couldn’t’ tell you which is my favourite!
But today, we’re using some of the glut to make homemade ketchup. Why do some spell it “catsup”, anyway? I’ve never known, but I had to find out, so if you want to know, check out this article. According to the article, the original “ketchup” was a dipping sauce, and didn’t even have tomatoes in it! (Apparently you have to blame us Americans for adding the tomato – it was probably down to a lady who had a glut of them in her garden!!)
Anyhoo, I thought you might like the recipe. There are loads of recipes for ketchup out there, all good, I’m sure, but this uses what I usually happen to have in my kitchen, and is really good.
Casa Tyr Ketchup
5 pounds ripe tomatoes (a variety of types is even better)
2 large onions
1/2 cup brown sugar
1/2 cup white wine vinegar
2 tsp salt
1/2 tsp ground cloves
1 small cinnamon stick
1 tsp ground allspice
2 bay leaves
black pepper to taste
Cut the tomatoes into pieces; blend (I don’t like to remove the seeds or skin, as I think they add more nutrition). Cut the onions into pieces and blend along with the tomatoes.
Put blended mix into large dutch oven. Add everything else and stir. Cook over low heat, stirring occasionally, until desired consistency; taste and adjust spices, sugar and salt, if required. Remove bay leaf and cinnamon stick, and ladle into hot, sterilized jars.
Next up, what to do with all the cherry tomatoes?
- Tomatoes cookin’ at Casa Tyr (lujos.wordpress.com)