July 31, 2014

You can make ketchup from cooked, pureed fresh tomatoes (remove seeds, as they impart a bitter flavor) or from canned tomato puree.

Yield: About 5 cups

Ingredients:

·        Food processor or blender

·        Measuring spoons and cups

·        Rubber scrapers

·        Storage containers and lids

·        4 cups fresh tomato puree (or a 28 ounce can)

·        1 medium yellow onion, peeled and chopped

·        1 clove garlic, peeled and crushed

·        2 Tbsp brown sugar (dark gives a richer flavor)

·        1/2 cup apple cider vinegar

·        1 cup water

Preparation:

Pinch or more of each of following, according to your taste: ground allspice, finely ground black pepper, cayenne pepper, celery salt, ground cinnamon, ground cloves, dry mustard, ground ginger, kosher salt

Put ingredients into a blender or food processor. Puree until completely smooth.

Store in the refrigerator in a squeeze bottle. If the mixture separates, shake well before squeezing out.

This article was excerpted with permission from the book Urban Farm Projects: Making the Most of Your Money, Space, and Stuff, copyright 2014, I-5 Publishing, LLC. For more budget-friendly and environmentally conscience projects and recipes, pick up a copy today!

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