This time of year, the tomatoes are super sweet and since we grow lots of tomatoes on our homestead I make tomato ketchup that is magical. My secret is that I add a little rosehip powder to it because it gives it a fuller taste, but you can also make it without and its still good ketchup.
- 3 tbsp olive oil
- 3 pounds ripe tomatoes
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 whole cloves
- 1 tbsp coriander seeds
- 1 tbsp black pepper
- 1 cup apple cider vinegar
- ½ cup brown sugar
- 1 tbsp rosehip powder(optional)
Add tomatoes, oil, onion, garlic, coriander, cloves and black pepper in a pot and cook on medium heat. The tomatoes should release some liquids but it if seems dry add just a tbsp of water to make sure it does not burn.
Simmer for about 30 minutes. Mix tomatoes until smooth. Strain the ketchup and you want to make sure to use a fine strainer to make the ketchup as smooth as possible and remove the seeds that are very acidic.
Discard the seeds and add the ketchup puree to a sauce pan and add vinegar and sugar. Bring to a simmer and reduce until you have a good ketchup consistency. Let it cool before pouring ketchup into clean glass bottles. Keep in fridge.
[* Shield plugin marked this comment as “0”. Reason: Human SPAM filter found “iphone8” in “user_agent” *]
This looks wonderful. Do you know if it can be canned, if so processing instructions?
Mine lasts for a couple of months in the fridge if unopened but unfortunately I don’t know how to can it but here is a link to one you might be able to adjust my recipe to https://www.freshpreserving.com/tomato-ketchup—ball-recipes-br1137.html