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Wednesday, July 2, 2014

Homemade Ketchup

Definitely not quick, but it is easy.

3 vine-ripened tomatoes, diced (2 to 2 1/4 cups)
1 small hot pepper, diced, seeds removed (optional)
1/2 teaspoon salt
1/4 cup packed brown sugar
3 ounces white vinegar
1 ounce balsamic vinegar
1 teaspoon roasted garlic
1/2 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon flour

Place tomatoes, pepper and salt in a medium saucepan over medium heat and simmer, stirring occasionally, until the skin comes off the tomato pieces and rolls up into tubes (at least 30 minutes). Remove from heat and cool.

Put contents through a sieve, using a spoon to force through the pulp, and discarding skins and seeds. Return to saucepan. Add the rest of the ingredients, except flour. Bring to a simmer over medium heat. Gradually stir in the flour, as if you were making gravy. Continue to cook until mixture thickens somewhat (at least 15 minutes). Turn off heat but leave saucepan on stove and continue stirring until mixture stops steaming. Cool and refrigerate.

Makes 1 cup

If your tomatoes are only producing a few at a time, this is a good way to use them up.

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