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
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.