Now that summer is coming to a close…yes, much too soon, I agree… you may have more ripe tomatoes than you know what to do with.  So, why not make your own ketchup?  Heinz won’t mind.

I know that when I was growing up in Des Moines, Iowa, we often had tomato plants in the back yard, and my grandparents always had some in their garden.  As a matter of fact, we never bought tomatoes from the grocery store!  We only had fresh tomatoes during the summer months, and I just loved eating them right off the vine.   It wasn’t until I moved to California that I ever bought them at the store, and now I eat them all year round.  

I thought you may like to try this tomato ketchup recipe.  It’s very simple and it really is better than store bought.

6 pounds tomatoes quartered

1 ounce salt

2 1/2 cups white wine vinegar

1 cup sugar

½ teaspoon ground cloves

½ teaspoon allspice

½ teaspoon cinnamon

½ teaspoon cayenne pepper

Simmer the quartered tomatoes in a large pan with the salt and vinegar until soft.  Strain though cheesecloth.   Return the tomatoes to the pan and add the sugar.  Simmer until the tomatoes start to thicken.  Add the cloves, allspice, cinnamon, cayenne pepper.

Pour the ketchup into mason jars.  Use for yourself, or they make great gifts for your friends and family.  Ketchup will last up to three weeks in the fridge.  Better than store bought!