ROASTED TOMATO KETCHUP
Beautiful roasted tomato ketchup, the house smells amazing with the aroma of spices and roasted vegetables. We have had a relatively low yield of tomatoes this year with many of them remaining green, we were not alone in this, and also with a low carrot yield, apparently the weather has been too changeable for the tender veg to thrive, with blazing hot dry days followed by heavy downpours and although the plants in the polytunnel did quite well many of the tomatoes have remained green as the cooler weather has come in before they have reddened.
As I do so love this sauce, GD has been making a new seasons batch which should yield around 4 small bottles, we will be making a second batch as well using up all of the green as well as the red toms we picked off of the last of the plants. The sauce will keep well for four months in a cool environment but we will hot bath the completed batches enabling them to be kept for up to a year. The process I will post as we do this.
First Stage for the tomato sauce was done yesterday making the passata base. This can also be bottled just as it is and used simply as passata. This is a roasted tomato passata with added vegetables and is of a darker appearance and flavour than the bright red of tomato alone.
Above-Using our own tomatoes and onions grown at the allottmentand, rosemary, basil and thyme, from the garden, the garlic was brought, sprinkled with black pepper, olive oil and sea salt.
Ingredients and Quantities –
4 kg tomatoes, red and green mixed, you could use all red and that would make the sauce sweeter, but I like the bite using the green as well.
400g onions peeled and thinly sliced.
7 garlic cloves
Rosemary, thyme and basil, a handful each.
2 teaspoons sea salt
1 teaspoon freshly ground black pepper.
2 teaspoons of sugar.
100 ml olive oil.
Wash and cut the tomatoes in half, lay out in a single layer in 3 large roasting pans, scatter the onions, garlic,and herbs, salt, pepper and sugar over the top and drizzle with the olive oil.
Roast for 1 hour at 180C / 350F/ Gas mark 4. Remove from oven and leave to cool a little.
When cool enough place a sieve over a mixing bowl and push the roasted veg through using the back of a ladle or a wooden spoon, this will release the juices and give a nice smooth pulp in the bowl, then discard the contents of the sieve. We done ours at night so stored it overnight in the fridge, but its good to go straight on with the rest of the recipe if you are ready. Makes approximately 2 litres.
Take 2 litres of home made passata and pour into a heavy based pan and add the following ingredients to the pan.
200 ml cider vinegar.
100 ml of freshly squeezed lemon juice.
2 generous of teaspoons celery salt.
2 generous teaspoons of mustard powder.
2 generous teaspoons of ground ginger.
1 teaspoon of ground black pepper.
1/2 teaspoon of ground cloves.
above- adding the celery and mustard powder.
Bring this all to a gentle simmer and then add 200 g of demerara sugar, stirring until dissolved, then leave to simmer for 30 minutes lid off, stirring occasionally until the sauce begins to thicken to a thick but pourable consistency.
Bottle immediately into warm sterilized bottles and seal with vinegar proof lids. Store in a cool dry place and use within 4 months, once opened keep refrigerated. Or hot water bath to give a longer life of up to 1 year, I will be posting the method once we have another batch made and we can do them all together, hopefully over the weekend.
GD and I were well excited to get out Earth Pathways Diary and Calendar through the post today, I do love the Earth Pathways whole ethos, here is a peek at some of the beautiful artwork within their pages.
We also received this tree of life hand carved wooden tray, I can’t believe what a blessed day it’s been so full of treasures
Oh I just thought I ‘d add this, this is the bottles sterilizing in the oven, 15 minutes around 180 C after a quick soak 30 mins in baby bottle sterilizer solution, not technically necessary a good hot water rinse is really sufficient, but ours had been in the shed and we felt better giving them a bit extra clean. In the bottom of the oven you can see the orange skins drying out to use as firelighters, they are really very good as firelighters and they give off the ‘happy’ orange aroma as they burn.
The other thing we are doing at the moment is chalk painting our old bench and recoating the flaking green metal table and chairs.