Tomato season gotten you… tomato-ey? If you’ve ever grown more than one tomato plant in a season, you know that when the tomatoes come on, they can be a handful to manage for a few weeks. It’s no wonder tomato-based recipes abound. When I discovered one such recipe in one of my favorite books, Preserving Food Without Freezing or Canning, I found a new muse: Honey Ketchup.
The fabulous thing about homemade ketchup is it’s not hard to make it better than almost any store-bought ketchup, and you can spice it up in any direction you like. Curry Ketchup? Habañero Ketchup? Lemon Pepper Ketchup? Also, it converts imminent fruit-fly bait into a delicious sauce that bears the flavor of summer itself.
Glass sauce bottles of this homemade condiment garnished with the Iconic Christmas style in red with the star charm option are some of the loveliest home packaging I’ve ever put together. (I used the large oval and the small circle shapes, sizes 07 and 28.) These beautiful ketchup packages were intended to be gifts, but I might have a hard time letting them go!
- 4 lbs very ripe tomatoes, chopped
- 3-5 assorted sweet or hot peppers, chopped
- ¼ cup fresh basil, destemmed (I also threw in some purple shizo)
- 1 tbsp paprika
- 1 tsp ground cloves
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp nutmeg
- 1 cup white wine vinegar
- ¼ cup honey
- Combine the tomatoes and peppers in a pot and cook until the fruit is very soft, 30-60 minutes.
- Strain it, blend in in the fresh and dried herbs and return to the pot. Add the salt, vinegar and honey and cook for 1-3 hours to reduce.
- Pour into scalded jars and cap immediately and allow to cool. Store in a cool, dark place and enjoy within a year.
Used In This Project:
More Edible Gift Ideas:
Easy Pickled Red Onions Habanero Hot Sauce Roasted Heirloom Tomato Pizza Sauce Pickled Blackberries
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