I will say, one of the great things about having the garden this year, is that it has helped me think about making a couple basic items that I would normally buy in the store. After all, when your tomato plants are yielding a couple pounds of tomatoes at a time, there are only so many tomato sandwiches you can eat before you start getting creative with other ways to use them!
This is the first of two tomato recipes that I made and have to share with you. Ketchup and plain ole marinara sauce (to come on another day). Again, it may seem a little over the top to make ketchup and marinara sauce that are so easy to buy, but this is also a great opportunity to know exactly what you’re putting in your body by making them yourself. This ketchup recipe does contain sugar, but I reduced the amount and I do at least have peace of mind that it isn’t full of a bunch of ingredients I can’t pronounce. And while it’s super easy to make, it does take a while, so just a little heads up that you’ll probably want to make it on the weekend when you have some extra time to let it simmer. To make it a little easier on you, make big batches of it and freeze portions in ice cube trays for easy storage and access.
I made this ketchup to go with crispy sage potatoes that would be perfect for brunch or as a yummy side dish for dinner.
I hope you like it!
Homemade Ketchup and Crispy Sage Potatoes
SERVES about 1 1/2 cups
- 2 lbs of fresh tomatoes, about 6 big tomatoes or 1 28 oz can of whole tomatoes in puree
- 3/4 cup of finely chopped sweet onion
- 2 Tbsp olive oil
- 1 heaping Tbsp of tomato paste
- 1/2 cup of light brown sugar
- 1/3 cup of apple cider vinegar
- 1/2 tsp of salt
- Crispy Sage Potatoes :
- (serves 4)
- 2 russet potatoes
- 2 Tbsp of butter
- 2 Tbsp of olive oil
- 2 Tbsp of fresh sage
- salt and pepper to taste
- Bring a large pot of water to a boil. Boil the tomatoes for about 3 minutes. Immediately remove the tomatoes from the boiling water and plunge into ice water to stop the cooking process. After the tomatoes have cooled, remove the skins. Set aside.
- In a medium saucepan, heat up the olive oil and sauté the chopped onion over medium heat until it’s soft. About 8 minutes. While the onion is cooking, roughly chop the tomatoes, removing the stems.
- When the onion is soft, add in the tomatoes, brown sugar, cider vinegar, tomato paste, salt and combine. Bring the mixture to a boil. Reduce the heat to a simmer and allow the tomato mixture to cook for about 2 hrs. When it has reduced by about a quarter, blend it in batches and return to the pot. Continue simmering until it reduces more and becomes thick. About 2 more hours.
- When it is done cooking, allow it to cool and store in an airtight container.
- Be careful blending hot mixtures. Always do them in batches and instead over using the cover to the blender, use a dishcloth to help some of the steam escape. If you enclose the hot mixture, it may explode and tomatoes would be a yucky mess to to clean up.;)
- Crispy Sage Potatoes :
- Heat a medium size sauté pan over medium heat. Add the butter and olive oil. Chop the potatoes into bite size pieces.
- Add the potato to the butter and olive oil and sauté for about 5 minutes.
- In the meantime, finely chop the sage. Add the sage to the pan of potatoes and continue to cook until the potatoes become brown and crispy.
- About 15 minutes. Remove from the heat and serve with the ketchup.