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Got tomatoes? Here's what you can do with them.


It's tomato time!
These garden goodies are starting to ripen... so what now?

Brian Yarvin is the author of "the Too Many Tomatoes Cookbook." Here's his recipe for homemade ketchup.

Tomato Ketchup

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

1. Put the oil in a saucepan over medium high heat and add the mace, pepper, cloves, mustard, five spice powder, and salt and stir until you can smell the spices cooking, about 1 minute.

2. Lower the heat to medium-low and add the onion and garlic. Cook and stir until the onions are tender, translucent, and evenly coated with the spices, about 10 minutes.

3. Mix in the tomatoes, vinegar, and brown sugar. Simmer with occasional stirring until the liquid has reduced by about 1/4, about 1 hour.

4. Once again, reduce the heat to low to prevent scorching, and keep simmering until another 1/4 of the liquid has evaporated, about 1 more hour.

5. Turn off the heat and let the mixture cool. When it nears room temperature, puree it in a food processor and store in the refrigerator.

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