So, for about a month my refrigerator was broken, which meant that I was grocery shopping a lot (think daily), and didn’t have a lot of basic ingredients (think ketchup).
Note any recipes made on the blog, or shared with friends were with fresh ingredients, have no fear!
Anyway, I have no ketchup, but we’re making fries and obviously everyone knows that ketchup goes with fries, and as a kid also with eggs, chicken, potato chips (ick, really?!), burgers and dogs…
Homemade Ketchup Ingredients
1 Pint of cherry tomatoes, halved
2 tbsp of Extra Virgin Olive Oil
1/2 tbsp of honey
2 tsp of red wine vinegar
salt and pepper to taste
Chop in half all of the tomatoes and scatter them on a tin foil wrapped cookie sheet. Drizzle over the tomatoes olive oil and season with salt. This is to taste, and if possible I’d err on the side of under-salting.
Bake in a 400 degree oven for 25-35 minutes, or until the tomatoes have blistered and look a bit charred around the edges.
In a food processer/blender/maybe even by hand combine the roasted tomatoes, olive oil, vinegar and honey and pulse for two minutes, stopping intermittently to scrape down the sides. Taste. Need more salt, more pepper, too sweet, too vinegary? You can adjust a blend again for another 30 seconds.
Serve with freshly roasted potatoes, or glam up a burger and dog. While this “ketchup” might not be kid-approved because of it’s more rustic and homemade texture, this homemade ketchup packs the acidity of the tomatoes, the bite of the vinegar, the sweetness of the honey and come without any of the packaging or preservatives.
Enjoy!
The Daily Batch 