Dating back to the 1840s, homemade tomato ketchups, marmalades and jams are enjoying a resurgence. Tomato-growing home gardeners are almost always faced with how to use the surplus fruit. Although it can be made with any type of tomato, the prolific cherry tomato is perfect for making natural ketchup, without the added high fructose corn syrup found in commercial brands. Versatile, sweet and juicy, cherry tomatoes easily adapt to individual tastes; a blank slate from which to add herbs, spices, peppers, garlic, etc. Since the tomatoes are cooked with skin and all, it’s an easy recipe to prepare. This month, why not upgrade your burgers and fries with this basic homemade accompaniment? For our cover photo, we made this delicious recipe from halfpintfarm.com.
Yields about 2 Cups
In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick, jam-like mixture forms and liquid evaporates, 20-25 minutes. Puree until smooth, strain through a fine mesh sieve.