One last garden harvest post before the garden is put to bed for the year. Sniff-sniff. We had such a wonderful growing season. Cucumbers and tomatoes galore. The cherry tomatoes were especially prolific and I'm still picking them!
The varieties I planted this year were Sweet Million red and Sun Sugar yellow cherry tomatoes. Both were winners! But, with so many cherry tomatoes, what to do with all of them?
I'm so glad I stumbled on this simple and delicious recipe for homemade ketchup using cherry tomatoes, It turned out great!
Above, you see about 4 pounds of halved cherry tomatoes in a 4" deep pan. I even threw in a few yellow ones. They are combined with my favorite champagne vinegar, brown sugar, just a touch of spice, salt and pepper and simmered.
This is what they look like when reduced by about half but let the consistency be your guide. It should be jam-like which will take approximately 90 minutes, depending on your stove and temperature. Then, after it has cooled a bit, the mixture is pureed in a food processor and then strained to remove the seeds and skins.
The result is about 3 cups of the freshest ketchup you'll ever taste and without the high fructose corn syrup. I placed mine in sterilized half-pint jars before refrigerating. It will keep for at least a month or longer in the refrigerator. Delicious with fried potatoes, on hot dogs for the kids, meat loaf, or made into a wonderful Thousand Island or Russian salad dressing.
How to do like to use ketchup?
Whether you spell it ketchup or catsup, if you still have cherry tomatoes growing in your garden or can find them at the farmers' market, please give this a try! A delicious way to bid farewell to September!
Homemade Tomato Ketchup
Printable RecipeYields about 3 cups of tomato ketchup
Note: I tried the recipe using three different types of vinegar: balsamic vinegar, red wine vinegar and champagne vinegar. Champagne vinegar was the winner with my taste buds because of its mild, fruity flavor. The runner up was red wine vinegar. The balsamic vinegar didn't give it the traditional ketchup flavor that I wanted.
Note: I tried the recipe using three different types of vinegar: balsamic vinegar, red wine vinegar and champagne vinegar. Champagne vinegar was the winner with my taste buds because of its mild, fruity flavor. The runner up was red wine vinegar. The balsamic vinegar didn't give it the traditional ketchup flavor that I wanted.
4 pounds ripe cherry tomatoes washed and cut in half
1-1/2 cups champagne vinegar
⅔ cup dark brown sugar
4 teaspoons salt
2 teaspoons black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
¾ teaspoon Worcestershire sauce (reserved until after above ingredients have been cooked and strained)
In a wide skillet, stir together the halved tomatoes with all ingredients except Worcestershire. Simmer over low to medium heat until a thick jam-like mixture develops (this will take up to 90 minutes, approximately, depending on your stove). Remove from heat and allow to cool for about 10 minutes.
In a food processor, purée mixture until smooth. If you have a small food processor do this in batches to prevent overflow. Then, place a fine-mesh sieve over a tall bowl (an 8 cup heat proof measuring/pouring bowl works great). Strain puréed mixture, pressing on solids with the back of a large spoon. Throw out seeds and skins. At this point, if you want an even thicker ketchup, you may simmer again for another 15-30 minutes.
When the ketchup is finished, add the Worcestershire sauce and refrigerate. You may place it in attractive jars or bottles for gifting.
In a wide skillet, stir together the halved tomatoes with all ingredients except Worcestershire. Simmer over low to medium heat until a thick jam-like mixture develops (this will take up to 90 minutes, approximately, depending on your stove). Remove from heat and allow to cool for about 10 minutes.
In a food processor, purée mixture until smooth. If you have a small food processor do this in batches to prevent overflow. Then, place a fine-mesh sieve over a tall bowl (an 8 cup heat proof measuring/pouring bowl works great). Strain puréed mixture, pressing on solids with the back of a large spoon. Throw out seeds and skins. At this point, if you want an even thicker ketchup, you may simmer again for another 15-30 minutes.
When the ketchup is finished, add the Worcestershire sauce and refrigerate. You may place it in attractive jars or bottles for gifting.
Ketchup will last at least one month refrigerated.
Guidelines for canning tomato ketchup can be found here on the Ball/Kerr website.
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