Today is the finale of Summer Fest and our theme is Tomatoes. Everyone who grows their own tomatoes knows how much time and effort goes into it and but it’s time well spent with the end result. Mine didn’t quite pan out as well this year so I picked some up in my local farmers market. So this week I decided to try making my own ketchup using none other than fresh tomatoes. I actually saw this idea in Metropolitan Home Magazine of all places, (not mine. I found it!) and thought it was such a brilliant idea I had to adapt it to my repertoire especially since it’s super healthy. Look on the back of any ketchup bottle in your fridge and I bet you’ll find high fructose corn syrup on the label. You don’t need me to tell you that’s bad. With these homemade versions you control the sugars (or in these cases Agave) and you’ll definitely be able to taste the freshness. Plus, think about all the fun you’ll have making up your own concoctions of this favourite condiment.
Each variety make approx. 1 cup depending on the size of your tomatoes.
The base of each ketchup is all the same as follows. Make 1 or all of them. Follow the same base procedure’s and then spice ’em up!
KETCHUP BASE RECIPE:
4 medium organic, farmers market tomatoes (peeled, rough chopped) Directions below.
1 garlic clove – crushed
1 1/2 tsp dry mustard
1/2 cup white onion – fine dice
1 tbsp Sundried tomato paste
2 tbsp olive oil
DIRECTIONS PEELING TOMATOES:
Boil a large pot of water.
As water is heating, with a small pairing knife remove the core of each tomato. On the opposite end of the tomato, using the knife cut a shallow criss cross.
Get a large mixing bowl and fill with iced water.
Once water is boiling gently place the tomatoes in the water for 30 seconds. Using a slotted spoon place each tomato into the iced water to chill. The skins should remove very easily. Drain peeled tomatoes in colander and proceed as directed.
#1. REGULAR KETCHUP:
1/4 tsp cayenne pepper
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/2 tsp allspice
1 tbsp agave
1/4 cup apple cider vinegar
#2. CHIPOTLE KETCHUP:
1 tsp chipotle pepper – chopped
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
1/4 tsp saffron
2 tsp agave
1/4 cup sherry vinegar
#3. GINGER SPICED KETCHUP:
2 tsp fresh ginger – grated
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1 tbsp agave
1/4 cup rice vinegar
Preheat a medium saucepan on medium low heat. Add olive oil. Saute diced onion, garlic and mustard for 6 minutes or until soft. Stir occasionally. Do not colour.
NOTE: Depending on which variety you’re making follow the above step and add which ever spice recipe you prefer. If I were you I’d make all three!
Add chopped tomatoes, paste and spices. Stir. Cook, partially covered, for 20 minutes, stirring regularly. The tomatoes will break down as you stir.
Add agave and vinegar and continue to cook for additional 10 minutes.
Once tomatoes have broken down pop them in the food processor and puree. I prefer the more rustic look of my ketchup but if you want a smoother texture use an immersion blender (that hand-held doodah). Let cool to room temperature before covering and popping in the fridge.
Theoretically this ketchup will last for up to a month covered in the fridge – but believe me it’ll be gone before you know it!
If you create your own you have to share with the Healthy Irishman family!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.