14 Aug 2010
Homemade Heirloom Tomato Ketchup
by Robyn Jasko
From the Grow Indie Test Kitchen
OK, ignore all the people who think it's crazy to make your own ketchup----this stuff really is world's better than what you get in the store. And, no corn syrup! Plus, you can add a few habanero's to give it a little kick if you want.
- About 10 pounds of heirloom tomatoes, any kind. Cut the big ones in quarters.
- 4 tablespoons extra virgin olive oil
- 3 teaspoons salt
- 1 cup of sugar (agave works too)
- 3/4 cup cider vinegar
- 3 teaspoons mustard powder
- 1 teaspoon celery salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3/4 teaspoon ground cloves
- 3/4 teaspoon allspice
There are a few ways to make ketchup, depending on your kitchen tools. If you have a high speed blender or a crockpot, it's so much easier. Have a blender and a crockpot? This is cake.
If you have a high speed blender, like the Blendtec: Wash tomatoes, remove greens and place in blender. Blend up until totally liquified. It will pulverize everything, skins and seeds (this will be the most nutritious ketchup, ever!)
Next, place in a crockpot with the rest of the ingredients on low for about 6 hours. Check periodically. You will have ketchup when it's done!
Don't have a blender? No worries, you'l learn the art of tomato peeling. Boil a large pot of water. Working in batches, submerge tomatoes in water, then place in a sink of cold, icy water so skins can be peeled off (using a strainer makes this job easier). Core skinless tomatoes that are larger than a ping pong ball. Place through a strainer or food mill to remove seeds and break it down. This can also be blended with an immersion blender or lower speed blender afterwards to make it smoother.
Place tomatoes in pot with spices and boil for about 30 minutes (or use crockpot method above). Then, simmer on low until it reaches the desired consistency. Be careful it doesn't burn.
Borrow a crockpot and try again if it does!
Make this ketchup your own by adding hot peppers like habanero, curry, or whatever spices you like. This can be boiling water canned for 15 minutes to preserve on the shelf, or stored in the fridge for about a month.