The Last Hurrah
The tomato crop is winding down. I'm going to miss all the fresh tomato bounty! I decided to have a last hurrah and make some preserves. One of my favorites is homemade catsup. This is the real thing, better than store bought I assure you. You can make this recipe in a slow cooker or in the oven.
Better than Store Bought Catsup/Ketchup
Ingredients:
4 quarts tomato puree
6 oz tomato paste
1.5 green peppers
3 medium onions
1 cup cider vinegar
0.5 cup maple syrup (you could substitute agave nectar)
0.5 tsp finely ground black pepper
1 TBSP salt (you can leave this out)
1 tsp ground allspice
I used my own tomatoes and since they were organic, I didn't peel them. But I did seed the tomatoes over a sieve and use the liquid from that as well. I pureed the tomatoes in the Vita-mix.
Liquefy the tomato paste, onions, and peppers with the vinegar in a high speed blender or food processor. Mix the purees together with the remaining ingredients and put into a large roasting pan (if you're using the oven method) or in a slow cooker. Cook at 200 F. in the oven or on low in the slow cooker, for at least 8 hours.
Put into clean sterilized jars and process in a boiling water bath for 10 minutes.
This recipe yields 3 quarts of deliciousness. I'll remember this last tomato hurrah every time I open a jar this Winter.
Better than Store Bought Catsup/Ketchup
Ingredients:
4 quarts tomato puree
6 oz tomato paste
1.5 green peppers
3 medium onions
1 cup cider vinegar
0.5 cup maple syrup (you could substitute agave nectar)
0.5 tsp finely ground black pepper
1 TBSP salt (you can leave this out)
1 tsp ground allspice
I used my own tomatoes and since they were organic, I didn't peel them. But I did seed the tomatoes over a sieve and use the liquid from that as well. I pureed the tomatoes in the Vita-mix.
Liquefy the tomato paste, onions, and peppers with the vinegar in a high speed blender or food processor. Mix the purees together with the remaining ingredients and put into a large roasting pan (if you're using the oven method) or in a slow cooker. Cook at 200 F. in the oven or on low in the slow cooker, for at least 8 hours.
Put into clean sterilized jars and process in a boiling water bath for 10 minutes.
This recipe yields 3 quarts of deliciousness. I'll remember this last tomato hurrah every time I open a jar this Winter.
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