I like to eat a nice fresh tomato every now and again but this time of year there's always a glut of everything (if you've done it right!)
Like the courgette (zucchini) plants, there's fruits aplenty now, so what do you do with 'em all?
Last year I made some of the best ketchup I've ever tasted so I thought I'd share the recipe (such as it is) which can be bastardised any way you like to your own tastes.
4lbs ripe toms
1x large onion (or 12oz shallots)
2x red peppers
small piece of root ginger (or 2 tsp's powder)
80g soft brown sugar
2 tsp's paprika
2 tsp's salt
300ml red wine vinegar (or balsamic)
Click on the pics to enlarge as usual...
That last bit is where you can season to taste. I add a pinch of tumeric, a few cloves and some pepper as well as the paprika, all of which gives it a real kick.
One thing to note though. Make sure it's still slightly runny before you pour into the bottles. It'll thicken up as it cools into a nice thick sauce.
I can't get enough of this stuff and it never lasts 2 months as I've usually eaten it all by then.
Next time I'll post some courgette (zucchini) recipes.