Growing things in our backyard has caused me to look up many recipes that use: cucumbers, tomatoes, basil, thyme, parsley and mint. I'm drinking cucumber mint water as I type this because, seriously, one can only eat so many cucumber spears, even tasty fresh ones.
What to do with 4 pints of cherry tomatoes about to burst? Perusing various websites and blogs, I came up with some great ideas. Sadly, it seemed highly unlikely that my children would eat any of these things, since they're currently in a "familiar food only" phase.
Except, KETCHUP! They eat lots of ketchup. And 4 pints of cherry tomatoes makes 2 cups of ketchup, so I wouldn't even have to worry about jarring it. The concept of actually making ketchup was so novel, I had to document it.
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Wm chopped about half before he lost interest |
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They wanted to taste and smell all the ingredients |
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Patch helped pour it all in, then we simmered for about an hour |
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Wm did the blending (but no pics of him during, since I had to make sure ketchup didn't splash everywhere) |
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Final step was pushing through a sieve. A quick poll of my Wellesley FB group suggested this was not entirely necessary, but the boys thought the seeds in the ketchup was too weird, so I did.
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Of course, having fresh ketchup (currently chilling in the fridge) requires hamburgers and hot dogs for dinner. Getting the grill ready right now!