My neighbor's mom had lots of maters this year in her garden, she paid it forward and gave me a ton.
I came across a recipe not to long ago for homemade ketchup, I figured I would give it a whirl... so here it is...
about 5 lbs of maters in stock pot just covered with water...
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_4568.jpg

spice sachet....cinnamon, nutmeg, peppercorns and bay leaves...
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_4569.jpg

add white vinegar & sugar bring to a boil, then reduce to a simmer for an hour...
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_4570.jpg

Strain tomatoes (reserve juice) into blender and puree, in batches, if its to thick add back some of the reserved juice
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_4574.jpg

cover with cheesecloth and sit at room temp for 12 hours for flavors to meld..
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_4576.jpg

Well I think its a wee bit to thin, but I don't know if it will thicken up on setting...:noidea:
Tastes better than store bought though..

Thanks for peeking, maybe next time I will smoke the maters first.... YUM!

Prolly won't thicken much on it's own, but you can always put it back in the pot and let it "steam dry". Keep the temps low and mix often.

I agree, let it simmer down a bit and evaporate the water out of it..

Looks great G! :drooling: Remember Brooks Tangy? Ain't seen it in years, but loved it as a kid.

Should I boil it down after it sits?

I would not boil it, just a low simmer stirring often. The water will slowly evaporate out. Simmer to the consistency you like. Remember the more moisture that cooks out of it, the easier it will scald or burn to the bottom of the pan.. So you will need to stir more as you go.


On Edit:::

If its already cooled... The water should separate as it cools.. That will take more time off form simmering

I would not boil it, just a low simmer stirring often. The water will slowly evaporate out. Simmer to the consistency you like. Remember the more moisture that cooks out of it, the easier it will scald or burn to the bottom of the pan.. So you will need to stir more as you go.


On Edit:::

If its already cooled... The water should separate as it cools.. That will take more time off form simmering

True, but will also remove some salt and some flavor content if you pour it off.
Like Ken and I said...just heat it to "steaming" and mix often. an hour or so should help alot.

You call it steaming, I call it simmering..Where there is just steam coming off the sauce, no bubbles.

How about the quick lazy way, mix in a little tomato paste :).

Was thinkin the same...or a little corn starch. It's gonna hurt. Somebody's gonna bust my chop's!

Was thinkin the same...or a little corn starch. It's gonna hurt. Somebody's gonna bust my chop's!

Both you guys... she went this far...finish it right! (Says the oven user :lol:)

Looks great G! :drooling: Remember Brooks Tangy? Ain't seen it in years, but loved it as a kid.

Oh yes Brooks! I love that stuff and it is made in Missouri but I have only found it at stores now in that area if at all. Brings back memories.

5 pounds must give you about...1.5 pints???maybe two....

here is my recipe for Ketchup

24 pounds ripe tomatoes ½ pail (5 gal) of sauce
2 Tbsp olive oil
2 cups onions chopped very fine or pureed in a food processor
1 head garlic (pressed)
1 teaspoon cayenne pepper
3 cups white vinegar
2 teaspoons whole cloves
1 sticks cinnamon broken up
2 teaspoons allspice
3 tablespoons celery seed
1 tablespoon whole peppercorns
1 1/2 cup sugar
1/4 cup salt


This ketchup looks and feels just like Heinz but taste as if someone had turned the volume up to about 11. (It is variation of a recipe from Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan):

It takes several hours to make this - but you can do other things at the same time and the result is great tasting ketchup for the year!.

I use 75% ROMA or other Italian sauce tomatoes and 25% big beefsteak or pink - something with solid flesh

Peel and quarter the tomatoes OR (better) pass them through a tomato food-mill. In a large non-reactive kettle (remember the vinegar coming later) start frying the onions in the olive oil. After a minute or 2 add the tomatoes and cayenne pepper. Simmer for 20-30 minutes. While the tomatoes are simmering - put the spices in a bag (I use a tea-strainer). In another non-reactive pot boil the vinegar with the spices in it. Once it has boiled for a minute you can turn off the heat. When the tomatoes are ready remove the spices and add the vinegar to the tomato mixture. Bring back to a boil and simmer for another 30 minutes. (It will start to make wonderfully messy bubbles at this point). Let it cool for a bit (or be REALLY careful) and puree the mixture thoroughly in a food processor or blender. Pour the mixture into a wide oven-proof (and still non-reactive) pan or pot and put it in the oven at 300F (the wider the better). Let it reduce in the oven by about 50% - check every 20-30 minutes. This may take up to 2 hours, but is considerably easier I find then the alternative of stirring it on the stove top for 30 minutes. When it is done it should mound up on a spoon without separating. You will probably need to remove a thin skin the will have formed on the top of the ketchup. (Which you can throw between two pieces of bread at eat - yum yum)

This can be canned in pint jars with processing in a boiling water bath 15 minutes.



Note to thicken put it in the oven @300 stir often

kelly and big guy.. thanks.. this looks wonderfull and not that hard. now I know what to do with my bumper crop.

yum O

Great recipe BG... I would love to make it some day.. But With my tomato crops not producing like they should, I would need to buy tomato's from the store.. I figure it would cost about $15 to $20 a pint..

Super cool! That's gotta be down right tasty Kelly! Love it! I'll trade ya a recipe for this one...please...please :bounce:

You say potato and I say potatoe...:thumb:

Looks interesting,
Not too sure about the spice mix, think I'd have left out the cinnamon.
But looks like you've got good texture on the finished product. Should be a good base for bbq sausces :-)

Tastes better than store bought though.
Not heinz - been addicted to that since i was a toddler :-)


Actually if you get another tomato bonanza, you could try making your own dried tomatoes. Hell you might even have enough sun out there to do sundried, me I'm planning on trying them in the dehydrator - but smoke dried tomatos could be good too :-)

Looks interesting,
Not too sure about the spice mix, think I'd have left out the cinnamon.
But looks like you've got good texture on the finished product. Should be a good base for bbq sausces :-)


Not heinz - been addicted to that since i was a toddler :-)


Actually if you get another tomato bonanza, you could try making your own dried tomatoes. Hell you might even have enough sun out there to do sundried, me I'm planning on trying them in the dehydrator - but smoke dried tomatos could be good too :-)

Alex,
I tasted it and thought great base for bbq sauces for sure...
Funny because this recipe is from a chef by the name of Maria Hines, I don't buy Heinz anything..
The sundried tomas great idea gotta give that a go some time..

BG thanks for your recipe!

Tilth’s Heirloom Tomato Ketchup
Recipe adapted from Maria Hines
Makes about 1½ quarts

5 pounds assorted heirloom tomatoes
1 cup white vinegar
2 tablespoon kosher salt
1 cheesecloth sachet containing 1 cinnamon stick, 5 cloves, 4 bay leaves and
10 black peppercorns
2 tablespoons sugar
2 teaspoons turmeric
Splash of bourbon (optional)

1. Core the tomatoes, but leave the pulp and seeds intact. Place the tomatoes in a
stockpot. Add water until the tomatoes are just covered. Add the vinegar, kosher salt,
spice sachet and sugar. Stir to combine.
2. Bring the mixture to a boil, then turn down the heat to medium-low and simmer for
about 1 hour. Stir in the turmeric, then remove the pot from the heat.
3. Strain the tomatoes and reserve the liquid. Remove the sachet. Puree the tomatoes in
a food processor--in batches, if necessary--until smooth. If the consistency is too thick,
add a little of the reserved liquid to thin it out.
4. Taste for seasoning, adding a little salt and/or sugar as necessary to balance the flavor.
Stir in the bourbon, if using.
5. Place the ketchup in a large bowl and cover with cheesecloth. Set the bowl in a
warm place (about 75° to 80°) for about 12 hours; letting the ketchup sit for this
length of time helps develop the flavors. Transfer the ketchup to airtight containers
and refrigerate for up to 1 month, or divide into smaller portions and freeze.

but smoke dried tomatos could be good too :-)

how do you keep em lit?

:cool:

how do you keep em lit?

:cool:


And a Ol' stoner from the 60's should ask.. Hehe

And a Ol' stoner from the 60's should ask.. Hehe

I'm a OLD hippy, just not THAT old...........lol :cool: