My youngest loves ketchup. I think he could almost live on salsa and ketchup, if I’d let him. This year we’ve turned roughly 130 pounds of tomatoes into salsa, and around 60 pounds into ketchup. When I make homemade ketchup, I generally use it as a means to use up all the odds and ends of tomatoes rolling around, such as excess cherry tomatoes or slicing tomatoes that have split. I’ll put a pot on the back of the stove and keep measuring tomatoes into it over a day or two, slowly cooking them down while I’m working on other projects in the kitchen. (You could also use a slow cooker.) The taste of this recipe is similar to a popular national brand – no big range of added spices – but like most home processed products, the flavor is richer and deeper. You can really taste the fresh tomatoes, onions and garlic.
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