Homemade ketchup is the ideal preserve to use late harvest tomatoes, that are not quite perfect in taste, shape and appearance. I had plenty of semi-ripe tomatoes that were sour in taste. As much as I used them in cooking, plenty were still in a box. Cooked with sea salt and some honey, skinned tomatoes, reduced in half, made delicious thick sauce that can be used as regular ketchup.
For simplicity of the recipe I did not take any seeds out. Final blending of the sauce allowed to achieve fine and reasonably even texture. For those who prefers perfect fine texture, put tomato puree through a sieve.
- skinned tomatoes (I used homegrown cherry tomatoes)
- sea salt
- honey (or sugar if you tolerate it)
- make superficial cut in tomatoes centre
- cover tomatoes with boiling water for 10-15 minutes
- drain hot water, cover tomatoes with cold water
- remove the skin
- squash or blend tomatoes
- cook tomatoes on medium/low heat, add salt and honey to taste
- reduce the volume in half
- use stick blender to achieve the texture you want
- pour hot in clean jars
- keep refrigerated after opening
- I was surprised how little salt and just 2 tea spoons of honey were needed to get desired taste