Now that tomato plants across Saskatchewan are starting to blush with colour, you might be thinking about what to do with your harvest.
But are you trying to expand outside of your regular salsa recipe? We tapped into some expertise to stir up some new ideas on cooking with tomatoes.
Brian Yarvin is the author of Too Many Tomatoes Cookbook: Classic & Exotic Recipes from around the World. He has recipes for Greek salad, Chinese egg and tomato stir fry, spicy African tomato salad and Italian bread and tomato salad. Yarvin is also a big fan of ketchup. Here is his recipe:
Makes 3 cups
Most ketchup recipes are for canning, they call for huge quantities of everything and all that canning equipment that most people no longer even have. This one is different though, it's for a three cups, enough to put in the fridge for a few weeks or to make for a special occasion.
- 1 tablespoon peanut oil
- 1/2 teaspoon ground mace
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon mustard powder
- 1/4 teaspoon five spice powder
- 1/2 teaspoon salt
- 1 cup chopped onion
- 1 clove garlic, crushed and chopped
- 5 cups diced tomatoes
- 1/4 cup cider vinegar
- 2 tablespoons brown sugar
Share your tomato recipes with us in the comments section.