Bloggers' Block of the Month

This is a new quilt-along. The block instructions will be posted each month on the 25th, beginning September 25, 2011 through August 25, 2012.

Harvesting Hops

Here are some of this year's harvest of hops.  After picking, I dry them 8-10 hours in a dehydrator on low setting to dry them.  I then put them in zip lock freezer bags and freeze them for Blair to use in his beer making.

Homemade Roasted Tomato Ketchup

I decided to try homemade ketchup since I had a lot of tomatoes this year.  Although the recipe yielded less product than it states (or maybe I cooked it too thick), it is well worth making because it tastes so good.

 

Homemade Roasted Tomato Ketchup

Yield: About 1 1/2 quarts ketchup

This recipe is:
Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free, Wheat-free

Who knew ketchup (or catsup — to each his own!) was so full of subtle spice, and so well balanced with such sweet and tart notes? Try the fresh, bright flavor of this homemade version and you will never take for granted again the quintessential American condiment!

Ingredients

• 4 pounds ripe organic tomatoes, washed and stems removed
• 1 large sweet onion, peeled and chopped
• 1 sweet red pepper, seeded and coarsely chopped (optional)
• 4 to 6 cloves garlic
• Spiced vinegar (recipe follows)
• 1 tablespoon paprika
• Salt, to taste

For the spiced vinegar

• 1 cup apple cider or your favorite vinegar
• 3/4 cup sugar
• 2 teaspoons salt
• 1 stick cinnamon, crushed
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon whole allspice
• 1/2 teaspoon peppercorns

Preparation

To make the ketchup

Preheat oven to 350° F.
Cut the tomatoes into large chunks. Distribute the tomatoes, onion, red pepper and garlic on a baking sheet.
Roast in the oven for 20 to 30 minutes or until the tomatoes are soft and the onions are lightly caramelized. While the tomatoes are roasting, prepare your spiced vinegar.
Puree the tomatoes, onions, red pepper and garlic very finely in a food processor and strain through a fine sieve into a heavy pot.
Strain the spiced vinegar mixture into the tomato puree (discard the whole spices), add the paprika and bring to a simmer. Cook, stirring frequently, until the mixture has reduced by about half and mounds in a spoon. It will thicken as it cools. Season with additional salt if needed.
Spoon the mixture into sterilized jars with sterilized lids and refrigerate. It will keep in your refrigerator for about 1 month. (Or you may preserve it using classic canning methods.)

To make the spiced vinegar

Combine all of the ingredients in a saucepan and bring to a simmer. Cook for 1 minute, remove from heat, and let steep for 20 to 30 minutes.

Recipe by Lynne Vea, PCC Chef