Things I Love: Homemade Ketchup

We have hit the mother lode with tomatoes. In the past three weeks, I have put up 1 quart and 7 pints of crushed tomatoes, with and without basil. To use up our surplus, I've been making spaghetti sauce, pizza sauce, and even chili {yes, it's August, but you can't beat a bowl of chili any time of the year in my book!}.

So, I was on Pinterest the other day and found this great recipe for homemade ketchup that looked easy enough.

Source: kissmyspatula.com via Keri on Pinterest

I have been wanting to try my hand at making ketchup because our daughter eats it by itself. Ketchup is a vegetable for her. No joke. So, I would like to at least give her something a tad healthier than Hunt's or Heinz (although I am glad both companies have stepped up and eliminated the use of high fructose corn syrup).

I modified the original recipe by Kiss My Spatula, which you can find here, to use up our fresh 'maters and also to avoid an unnecessary trip to the grocery store {with two babies that just ain't happenin'}. Let's just say, our daughter ate the ketchup AND the roasted potatoes. Win-win!

Ingredients

• 4 whole cloves
• 1 cinnamon stick
• 1/4 teaspoon celery seed
• 1/8 teaspoon crushed red pepper
• 3 extra-large tomatoes (about 2 pounds total), rough-chopped
• 1 1/2 teaspoons kosher salt
• 1/2 cup white vinegar
  
• 5 tablespoons brown sugar
• 1/2 cup onion, chopped
• 1/2 banana pepper, chopped
• 1 clove garlic, smashed
  

Directions

1. Wrap cloves, cinnamon, celery seeds, and crushed red pepper in cheesecloth. Tie on both ends using kitchen twine and place into a 2-quart saucepan over medium-high heat.

2. Add tomatoes, salt, vinegar, brown sugar, onion, banana pepper, and garlic to the pan.

3. Simmer, stirring occasionally, until the onion and pepper are very soft, about 20 minutes.

4. Remove the spice bundle and puree sauce in a blender until smooth.

5. Return sauce to the pan and cook over medium heat until thickened, about 20 minutes.

6. Add more vinegar, sugar, or salt, as you like.

7. Transfer to a glass jar or other container. Let cool. Can be refrigerated for up to 3 weeks.

Yes, I know you can get a bottle of ketchup for under a buck, even free with coupons and a sale, but when you taste this sweet, tangy, spicy goodness, you may never buy ketchup again. Plus, I feel a little like Martha Stewart (minus the stint in the clinker), knowing that I can make my own food just-the-way-I-want-it. It's a little empowering.

I hope you will give this recipe a try, and come back next week as I attempt to make homemade mayonnaise. Aren't you excited?

Blessings to you and yours...