Artisan ketchup? An absolutely delicious way to use up your extra garden tomatoes. 5 from 7 votes. After I finished cooking it, I tasted it and decided that the “no sugar” option was too extreme. If you are up for adventure (not unlike climbing Everest) go ahead and give this a try. Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while. Using a fine strainer to leave behind the whole spices, pour the vinegar into the tomato mix. Keep on a light bubble, for 1 hour until the tomatoes are mushy and the liquid has reduced by a few inches. Vicki: I would like to try this delicious-sounding ketchup but don't own a crockpot so would love your recipe using tomato paste with Snack Girl's spices. Chop up larger tomatoes. The recipe we started with says it will be good in the fridge for two weeks, but I've kept it much longer. Allow to cool, it will take a few hours. Peel and chop the garlic and add it to the pan. Mix together, bring to a simmer, stirring constantly. You can put it all in the blender - that is a good idea! If it still too thin leave it on the hob for even longer until it starts to thicken and reduce even more. Add them all to the saucepan. Adjust seasonings and balance the top of the slow cooker above the pot with chopsticks or wooden spoons. @annie - I want to say about 6 months because of the high acidity in ketchup BUT I have just put this ketchup in the fridge last week so I don't know if that is true. My latest haul of tomatoes from the veg patch this week were perfectly ready to be turned into something delicious. They will mush down. Offers may be subject to change without notice. Certainly there are easier things to do with tomatoes like making caprese salad or gazpacho. Sterilise a few jars – I do this by popping them in the dishwasher while the ketchup is cooking. I live by the motto ‘Eat, Drink and Be Merry’ – Celebrating fabulous food, delicious drink and loving life. May I ask you for a favor? Your photography is lovely too. :). So what happens to the skin of the tomatoes if you don’t peal them. Easy homemade tomato ketchup recipe made with fresh tomatoes, and without any preservatives. If you don't have a food mill, you can peel and squeeze the tomatoes using the boiling water / ice bath method. The safest thing to do would be to can it (seal it) to store the extra. Marvellous hot and minty meatballs, fresh crunchy salad with roasted tomatoes and creamy mozzarella. You can leave the smaller ones whole. Except, I met someone who made her own ketchup and sold it for $12 bottle. To make ahead: Refrigerate for up to 1 month. This will make the sauce very smooth. Then, I had to reduce it. Yes, it takes a little bit longer, but the taste is well worth the extra time. If you feel the need, sieve twice. Add the cinnamon and the spices and stir in. My recipe is 1 C canned tomato paste, 1/4 C apple cider vinegar, 3/4 C apple cider (last time I made it, I only had apple juice and that worked fine), 1 tsp garlic powder, 1/2 tsp salt, 1/16 tsp ground cloves, 1/16 tsp ground cumin. I pop them in the dishwasher while the ketchup is cooking and while they are still hot (make sure they are drspoon the ketchup in and adding the lid to make a seal.

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