Utilizing every chance to incorporate fresh local tomatoes into a recipe, homemade ketchup just can't be passed up. Making homemade ketchup is a summer requirement, especially with the abundance of fresh local tomatoes at the local farmer's markets or your own garden. Tomatoes are one of summer's gems that must be enjoyed to the fullest. Because once fall comes, there won't be anything close to the amazing in-season tomato taste!
It's always exciting to use ingredients straight from your own garden. For this recipe the tomatoes, onion, garlic, and cayenne pepper were sourced from our very own garden and the vinegar was locally sourced from Rockridge Orchards & Cidery in Enumclaw, Washington.
Classic American Ketchup
Metropolitan Home Magazine
Ingredients
• 2 tbsp. sunflower oil
• ½ cup finely chopped onion
• 1 tsp. minced garlic
• 1½ tsp. dry mustard
• ¾ tsp. salt
• 2 lbs. ripe tomatoes (about 4 medium), peeled and coarsely chopped
• 1 tbsp. tomato paste
• ¼ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper
• ¼ tsp. mace
• ¼ tsp. ground cinnamon
• ½ tsp. ground allspice
• 1½ tbsp. maple syrup
• ¼ cup cider vinegar
Directions
In a medium nonreactive saucepan, heat canola oil and add onion, garlic, dry mustard and salt. Cook for about 10 minutes, until softened.
Add tomatoes, tomato paste and spices. Cook for about 20 minutes over medium heat, stirring often to prevent scorching. Gently break down tomatoes with the back of a wooden spoon while cooking.
Add maple syrup and cider vinegar and continue to cook, stirring for another 10 minutes, until mixture has a thick sauce consistency.
Purée using an immersion blender or cool briefly before puréeing in a standard blender. Pour into a jar and cool completely before covering and refrigerating. Ketchup will keep, covered and refrigerated, for about a month. Makes 1 pint and can easily be multiplied.
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