Growing Chefs! Ontario Agri-Food Education Spring 2021 | Ketchup

Agri-Food Education Spring 2021 | Ketchup

Everyone’s favourite condiment, but home made! A great way to preserve some tomatoes over the summer.
1/4 cup
1 teaspoon allspice, ground4 bay leaves1 tablespoon cinnamon, ground1 teaspoon celery salt1 teaspoon chili flakes3 1/2 kilograms plum tomatoes, cored and peeled2 tablespoons kosher salt2 cups apple cider vinegar1 1/4 cups brown sugar4 yellow onions, peeled and diced4 cloves garlic
Cutting boardParing knifeMedium potBlender or food processorWooden spoonFine mesh strainerLadleRaspTongsIce

Get Organized!

Gather your mis en place; get together all of the equipment and ingredients needed for the recipe.

Get Prepped!

Measure out all the allspice, celery salt, bay leaves chili flakes, cinnamon, sugar, salt, and vinegar. 

Concassé the tomatoes: Bring a large pot of water to a boil and season with salt. Prepare a large bowl with ice water. Hold the tomato firmly on the cutting board and insert the knife next to the stem at a 45 degree angle. Slowly cut around the core of the tomato and remove it. Turn the tomato over, and cut a shallow X” in the bottom. Repeat with all the tomatoes. Submerge the tomatoes in boiling water for 15 – 20 seconds and then immediately transfer into the ice water and allow to cool completely. The skin of the tomato will peel away easily. If the skin does not start peeling, repeat the process. Roughly chop the tomatoes. 

Using a rasp, finely grate the garlic.

Chop the onion: slice the onion in half from root to tip and peel off the outer skin. Place the flat side down on the cutting board and slice from the root to the tip, leaving the roots intact to hold the slices together. Slice across the onion in the other direction to dice. 

Get Cooking!

Add all of the ingredients to the medium pot and place over medium heat. Cook, stirring occasionally, until the onions are translucent and the tomatoes are soft, about 30 minutes. 

Using the tongs remove the 4 bay leaves and discard. Transfer the sauce to the blender or food processor and puree until smooth. Rinse out the pot. Strain the sauce through a fine mesh strainer into the clean pot. 

Cook over medium low heat until the sauce has thickened to your preference. Taste for seasoning.

Hot liquids are runnier than cool liquids. To test your ketchup, place a plate in the freezer for about 15 – 20 minutes. Scoop a couple teaspoons on to the plate and place back in the freezer for a couple minutes. After a few minutes, check the viscosity of the ketchup. Would you dip your french fries in it? Then it’s ready! 

Ladle the ketchup into a clean glass jar or squeeze bottle and store in the fridge for up to 3 weeks.