Lots of Tomatoes...Make Ketchup!

If you garden was one of the lucky ones this year to have an abundant supply of tomatoes then what do you do with all those red and ripe suckers? Well its not lemons so you cannot make lemonade...but you can make tons of stuff that you will use all year long like KETCHUP! I don't know about you but in my family we go through some ketchup! Faster than my coupon clipping supply can provide! I also am impressed by this recipe because it would be one more healthy choice for my family that is pure and natural. And the great thing about homemade stuff is that you can doctor it up so it tastes just right for you and your family! Saving some green cause you grew your own tomatoes and now made your own ketchup! Making your own now that is always cheaper and better than getting it from the store!

Classic Ketchup


2 tbsp Canola oil
1/2 cup finely chopped onion
1 tsp minced garlic
1 1/2 tsp dry mustard
3/4 tsp salt
2 lbs ripe tomatoes (about 4 medium sized tomatoes), peeled & coarsely chopped.
1 tbsp tomato paste
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp mac
1/4 tsp ground cinnamon
1/2 tsp ground allspice
1 1/2 tsp maple syrup
1/4 cup cider vinegar

In a medium saucepan, heat oil and add onion, garlic, dry mustard and salt. Cook about 10 min 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 wooden spoon while cooking.

Add maple syrup and cider vinegar and continue to cook, stirring for another 10 minutes, until its a thick sauce.

Puree using an immersion blender or cool a bit and blend in blender or food processor. Pour into a jar and cool completely before covering and refrigerating. You could also can it at this point before cooling. The ketchup will keep for about a month in the refrigerator and this makes one pint.