I bake about 4-5 loafs of bread every week. You are probably thinking, “How does she still fit in those jeans?” Well, she doesn’t!
The truth of the matter is – my family barely finishes one loaf. The rest goes to our friends and neighbors. I love offering gifts from my kitchen.
Today’s gift is a collaboration project with the awesomest neighbor and his lovely wife. They own a smoker, which is responsible for the exceptional flavor of our ketchup.
/The recipe was adopted from one of my absolute favorites, “Gifts Cooks Love” by Diane Morgan/
Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian.
It could be stored in a fridge for up to 1 month.
Yields: 3 8-oz bottles
1 medium yellow onion, smoked
2 x 14.5– oz cans of diced tomatoes
1 tbs capers, drained
5 cloves garlic, peeled
1/2 cup firmly packed light brown sugar
Juice of 1 orange, strained
Juice of 1/2 grapefruit, strained
Juice of 1/2 lemon, strained
1/4 cup cider vinegar
2 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp ground paprika
- Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
- Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
- Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
- In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
- Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.
- Could be refrigerated for up to 2 months.
For free canning labels and gift notes go here.