PRISCILLA’S 4th OF JULY TOMATO KETCHUP

PRISCILLA’S 4th OF JULY TOMATO KETCHUP

I always try to do something special for The Fourth of July. Since we have such an abundance of tomatoes this year, I decided to make my own tomato ketchup for the burgers...it is simply the BEST ketchup I have ever had and I can’t stop eating it!!!

Try it, it’s time consuming, but you will NOT be disappointed!!

Ingredients

2 Pounds Tomatoes (large chop)

I picked the RIPEST ones from my garden - the softer the better. I also prefer heirloom tomatoes

1 medium Fennel bulb (large chop)

2 Celery Stalks (large chop)

1 Large Red or Maui Onion (large chop)

1/4 peeled and chopped Ginger (large chop)

1/4 tsp Chile powder

1/2 head Garlic (large chop)

1 TBS Whole Coriander seeds (from the garden)

5 Cloves

Big Bunch of Basil (yes, from the garden) separate about 1/2 the leaves and set aside.

Olive Oil

Salt, Pepper

1 1/2 C Water

3/4 C Sherry Vinegar

3/4 C Red Wine vinegar

(I actually like to make my own - with old Red wine and herbs...but that’s another recipe :))

1/2 C Dark Brown Sugar

Use a large Sauce Pan. Add about 2TBLS Olive Oil and set burner to Low.

Place all the chopped vegetables (NOT THE TOMATOES) in a large heavy-bottomed saucepan (Onion, fennel, celery, ginger, garlic, chile, basil stalks with 1/2 the leaves still on them, coriander seeds and cloves. Season lightly with salt and pepper.

Cook vegetables for about 15 minutes until softened. Stir often.

Add all the tomatoes and the 1 1/2 Cups of water. Bring to the boil and then reduce heat to simmer gently until the sauce reduces by half.

NOTE: This takes time - stir often to keep the ketchup from burning at the bottom. I’d say about 30 - 45 minutes.

Once reduced by half, add the remaining basil leaves, then blend the sauce with a hand blender,

Now push the sauce through a  food mill. IT will resemble a thick soup.

Clean out the pan you cooked the vege’s in and place a fine strainer over it.

Pour the food milled sauce through the strainer.

Note: You will have to use your spoon to push it through.

You will now have a bowl of what looks like colored water.

Add the vinegar and the sugar and bring to a boil.

Reduce heat and simmer until it reduces and thickens to the consistency of tomato ketchup.

NOTE: Again, this takes forever! don’t give up, it will eventually reduce to ketchup and you will be soooo happy!! Probably about an hour on this one.