California Farm Organic Ketchup

Name: California Farm Organic Ketchup
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 3 pounds organic roma tomatoes, makes 2 pounds ketchup; 6 Tbs organic apple cider vinegar; 6 Tbs wildflower starthistle honey; 1 Tbs dried basil leaves; 2 shallots, shaved; 2 cloves hardneck garlic, minced; 2 Tbs olive oil; 1 Tsp flaked Maldon seasalt

Hobby Horseman @HobbyHorseman

California, United States

#newyear2025 “ Replace store-bought foods with home made organics”

Every year, Heinz Ketchup wins national taste tests with their traditional tomato ketchup, even against organic tomato ketchups, their own organic ketchup included.
Our home made organic ketchup replaces their fructose sugar with wildflower honey.
I use 3 pounds of organic Roma tomatoes to make 2 pounds of ketchup. I cannot quite get the same red color because I remove the tomato skins and seeds. But the home made ketchup is tasty.
Do your own taste test. Buy a bottle of store bought Heinz ketchup and compare the taste every month.

#newyear2025 “ Replace store-bought foods with home made organics”

Hobby Horseman @HobbyHorseman

California, United States

#newyear2025 “ Replace store-bought foods with home made organics”

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Ingredients

Overnight marinade, 1 hour simmer

2 people

3 poundsorganic roma tomatoes, makes 2 pounds ketchup
6 Tbsorganic apple cider vinegar
California Farm Forever Apple Cider Vinegar
6 Tbswildflower starthistle honey
1 Tbsdried basil leaves
2shallots, shaved
2 cloveshardneck garlic, minced
2 Tbsolive oil
1 Tspflaked Maldon seasalt
Equipment: cast iron dutch oven with lid, food processor or foodmill, cheese cloth bag, empty squeeze bottle, funnel, wooden spoon
Cost: tomatoes, farmfree, other $2, home made $2/pound; heinz organic $4/pound, traditional $2/pound

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Steps

Overnight marinade, 1 hour simmer

1

Peel the organic tomatoes by dipping in boiling water, lift out when skin bursts, cool, peel, place peels in cheese cloth bag. Remove green core part of center stem.
2

Puree the tomatoes in food processor or foodmill with fine screen, ferment the puree with vinegar and salt and bagged peels and marinade in fridge overnight.
3

Simmer and thicken the tomato puree in olive oil in cast iron pan with cheese cloth bag holding the tomato peels and spices, warm honey added, lid on. Stir regularly till mix has your desired consistency. We simmer till a wooden spatula stands up. Taste and simmer till perfect.
4

Dispose of tomato peels in cheese cloth bag, Pulse in food processor again till smooth, funnel into bottle, compare the taste, store in fridge.

Linked Recipes

California Farm Forever Apple Cider Vinegar

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 04, 2025 23:00

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.