I had some extra tomatoes from a stew I made last Thursday and rather that allow them to rot sitting in a bowl I sliced them and roasted them at a low heat (150C)for about 2.5 hours. Then cooled. They reduced by about a third and since I had the heat so low it didn’t do more than singe the edges a bit. Once cool, I put them in a jar topped with a good glug of olive oil and fridged them.
I’m having a problem with the volume of sugar in things. We have a list system on the contents info panel where the biggest item is first and next and next with the amount reducing of each ingredient. Sugar is almost always second on the list even before water for heavens sake.
Anyway, I went hiking Sunday morning first thing and didn’t get home ’til well after lunch time. As I came through the door I thought ‘Ahh’, I know what I’ll do with the tomatoes for I was somewhat worried as I’ve had tomatoes before that lived 8mths on a shelf before being ejected.
Home Made Ketchup;
1 llb roasted tomatoes.
4 tablespoons of vinegar/lemon juice.
4 Anchovy depending on size. Better to go less than more with them.
200ml olive oil.
Then blitz with the wand.
I was truly shocked at how tasty it was. And I expect I’d need more vinegar to make it last longer than two weeks. Nor is it that red you get with the shop stuff. But I control it, so I know that there’s no extra sugar beyond the natural in the tomatoes.