Skip to main content

The Kitchen Elves' Homemade Ketchup

When I picked up almost fifty Roma tomatoes from Belle (Thanks, Randy!) yesterday, Dylan asked if we could make our own ketchup. I was thinking some fresh sugo, but we started with ketchup. You have to keep your kitchen elves happy, right? Otherwise they might go on strike...and then you'd have to peel all of the tomatoes by yourself! And I only used half of them to make the ketchup, so I'll make the sugo tomorrow.

Step One: Peel the tomatoes. It's easier than you think.
Bring water to a boil and submerge your tomatoes - whole - into the water. Let sit for two minutes.

Quickly plunge the tomatoes into ice water. They can sit in there for as long as you like.

Now you can score the skin and easily peel the skin off! Piece of cake.

 Step Two: Cube the tomatoes.

 Step Three: Making the ketchup...

3 cloves garlic, minced
splash of olive oil
30 tomatoes, peeled and cubed
7 T peach balsamic vinegar
4 T raw organic honey
3 T ginger syrup
ground mustard
ground paprika
ground cloves
ground turmeric
freshly ground sea salt

In a large, flat-bottom pan, soften the garlic in a splash of olive oil. Bring to a boil and cook for 5 minutes. In a blender, process the tomatoes until they are smooth. You can, at this point, run the tomatoes through a mesh if you don't want the seeds; we left it rustic. Pour the mixture back into the pan and bring to a boil. Add in the vinegar, honey, and ginger syrup. Season to taste. Then simmer until reduced to the thickness you desire. We cooked ours for about 30 minutes.

Spoon into sterilized jars. This made 6 half-pints. Process in a water bath for 5 minutes. Jars will seal as they cool.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an