Every year I look forward to making a batch of heirloom tomato catsup. I was first inspired to do so by an episode of Jamie Oliver’s show Jamie at Home. He uses zesty ingredients like ginger, fennel, and chilies, along with colorful heirloom tomatoes. Here is his recipe.
I subbed a few things. I used fresh jalapenos from our garden instead of the chilies, and extra fennel since I didn’t have any celery. I also used all fresh tomatoes, even though you can use canned. It still ended up tasting fresh and herbal.
Slice up all your veggies. You can do rough chunks of everything because it all goes in the food processor.
Throw everything into a bog pot- stems and all. It will be strained later.
It cooks down a bit.
Run it through the food processor.
A food mill is exceptionally handy for straining the mixture.
After you strain the catsup, you put it in a clean pot, add sugar and vinegar, and let it reduce. It needs to simmer for a few hours in order for it to be thick and rich like traditional catsup. Then can it up and process in a hot water bath.
