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last sunday was my tomato sauce day - 15 bushels... in the pouring rain!
ketchup, which prolly make a nice base for a good bbq sauce, sounds like a
From: Zara Haimo [mailto:zara]
Sent: Wednesday, August 30, 2006 11:10 PM
Subject: +OT - too many tomatoes means homemade tomato sauce and ketchup!
Yesterday I cut up and cooked until tender:
10+ pounds of Roma tomatoes
1 onion chopped
1 whole head of garlic (smashed the cloves to loosen and remove the
peel, but didn't chop them further)
1 teaspoon salt
That made about 4 quarts of a loose tomato glop. I ran about 3 quarts
through a food mill, then put it back in the pot with some basil and cooked
it down a little more til it was the right thickness. This is the tomato
sauce we'll use for pasta and pizza.
To make homemade ketchup:
I ran the remaining 1 quart through a food mill to remove the seeds and
skins, and then added (measurements are approximate):
1 chopped sweet red pepper cooked til tender and run through the food mill
1/2 teaspoon celery seed
1/4 teaspoon nutmeg
1/4 teaspoon ground mustard
1/4 teaspoon ground cinnamon
1/4 cup sugar
1 teaspoon paprika
1/3 cup cider vinegar
I am now cooking it down to a thicker consistency, but I took a taste and it
explodes with great flavor. Goodbye Heinz!
I've got some veggie burgers ready to grill and the dough for homemade
hamburger buns is proofing now, so we'll try out the ketchup in a little