I planted tomatoes a tad late this year, but what I lost in timeliness, I made up for in quantity. My friends? I have juicy, organic tomatoes coming out my ears! Perfect for my latest recipe.
|This barely scratches the surface of my crop. Time to get cooking!!|
2 lbs fresh organic tomatoes
2 stalks celery
1-1/2 tbsp fresh chopped fresh basil
1/2 cup fresh cilantro (leaves and stems)
2 tbsp olive oil
4 chopped garlic cloves
1/4 rounded tsp red pepper flakes
1 tbsp onion powder
1 tsp old bay seasoning (optional)
1-1/2 tsp sea salt
1/4 cup raw, local, unfiltered honey
3/4 cup vinegar (I used 1/2 cup cider vinegar and 1/4 cup balsamic vinegar)
Rinse tomatoes, remove stems and puree tomatoes and celery in food processor or blender until in a rough cut sauce form. Pour into a heavy sauce pan and turn on medium high heat just until it comes to a simmer. Turn down immediately to medium-low. Stir.
Add basil through honey into sauce and mix well.
Fast simmer, uncovered, for 40-50 min until 1/2 to 1/3 of original liquid is left, depending on how thick you want your ketchup. The last 10 minutes, turn to low and stir more frequently. It will turn into a paste and burble.
Once it is a pretty thick sauce/paste stage, return to food processor/blender and blend 3-5 minutes until is smooth without flecks. Return to pot. Add vinegar. Simmer for 5-10 minutes until it's the consistency you desire.
Put in sterilized jar and chill in fridge. Flavors will continue to develop.
It should keep 2-4 weeks.
Makes about 2 cups.
So I begin my campaign. Paleo or not, please #JERF my friends! Just Eat Real Food! It truly is easy to make this small, baby steps to eating whole, healthy, and unprocessed foods.