how to make tomato ketchup at home

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Yeah.

Oh.

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This whole family tradition is a beautiful thing gives us an opportunity to talk and discuss life family and we cook and make a beautiful sauce at the same time.

Well as you can see we progressed to the olive oil onion and garlic process you're probably asking at what how much you have to cook them how much we have to cook tonight wanna go there.

Now this.

Somehow we are . that at all wait till it's often a little bit and then you can mix them you mix it because you don't want it to burn at the bottom right.

Yes and you don't want to bring John onions at the bottom also you're trying to bring everything up at the same time like canoeing.

Hey yeah there have strong arms got to be a real strong Sicilian woman to do that.

Let me tell you.

All you men out there one durable to civilian women they're very strong.

Ships like the step of passing the the boil the pulp into this machine.

You know that we basically make it into a liquid form basically we're going to add the salt how much salt are you putting it's a lot a lock you means uh by the eye but I counted three palms of salt there's approximately sixty five liters of sauce in there so make your own calculations so three handfuls of salt for 60 liters of salt with it.

What did you say you taste later and adjust your salt and accordingly.

Very good now what's next what's coming next.

Now that's some Iranian all oregano.

It is a specifically have to be fresh when you're using dry right dry.

Ok hold on a one poem about to palm to Palm 260 litres of sauce to Palm very good.

What's next powder garlic powder even though you put fresh garlic why would you put garlic powder one palm.

It's a personal taste if you like it you but it's not to palms to palms on my god lots of garlic and that's awesome so 60 liters of sauce to palms of garlic anything else.

Yes black pepper black pepper freshly ground black pepper 1 palm to Palm for 60 liters of sauce.

Unbelievable this is.

Unbelievable anything else and I put some.

Try things of dry basil is coming.

One palm to Palm unbelievable 60 liters of sauce.

Well something special is coming oh ok.

This is from the garden fresh from the garden.

No I'm different you're basically spreading it around as i can see.

And later when it's almost cooked then you can add your fresh basil.

So it's days more fresh when you charging you can also add fresh basil to your sauce maybe half an hour before tanning so that way it stays nice and green one is in your George are we going to put it in the sauce and can put it in the sauce beautiful.

Excellent usually you can put 1 30 or 40 weeks and months okay great.

Some people even like to put it just the core of the jar I prefer that it boils over very good.

So now we wait till it boils before we can correct right or your consistency in thickness okay very good so now we're coming to the process where the sauce is boiled we've gotten the right consistency and now we start to can these are mass in jars as soon as you tighten the massive jar.

What happens is when the sauce schools.

It's sort of like compresses and stays fresh for a couple years without refrigeration this process over a year is where we put the cans under blankets so this way it'll cool very very slowly.

This is also too so that the sauce doesn't go bad.

So then basically once you've waited for the cooling of the tomatoes i have set up a an area in my basement with shelving and I store the tomato sauce for a year to as you can see i have over 200 daughters.

Bruce tomatoes ones that are way over right go to your csa go down the row if you can and pick the stuff that's on the ground so shitty tomatoes really inexpensive.

That's number one number two onions number three garlic olive oil.

When you get something that you can sweet and stuff with let's say honey sugar.

That's the core basically of those three items vinegar ok so let's start with barbecue sauce take your tomatoes store them in the oven.

Just chop them up don't worry about the skins let them roast for a couple of hours just get that kind of roasted feeling take him out let him cool now - if you want to make the cold feed the ketchup and the BBQ sauce and the same day or two go ahead and take like as many pans as you can like 20 30 40 pounds and just keep feeding them into the oven pulling them out of the oven feed them into the oven pull them out of the other and then take all of those roasted tomatoes.

You're talking like a big amount and put them in whatever vessel you can to just keep them fresh for that day and the day after to create your three different things.

Alright so let's go BBQ sauce take the tomatoes put them in a vessel a pot right go ahead and on the side saute yourself some onions do a reduction of vinegar and when I say vinegar I mean you know like simple red wine vinegar.

I use cider vinegar actually a lot and as I like that that flavor so onions vinegar garlic what kind of herbs do you like do you like something that's a little bit more earthy so you're looking at.

Thyme and rosemary make this kind of slaw.

Right this whole melange of stuff thrown in with the tomatoes and a shitload of ok just a ton of vinegar taste it and let it boil down you want to put other stuff in it yeah sure sweeten it up with some sugar.

Maybe a little honey you have other flavors you enjoy put them in for goodness sake in my barbecue sauce.

I throw peach jam ok as it's cooking so I get that little and I don't use as much sugar so i end up with that really kind of fruity peachy flavor you like to spice it up go ahead throw Tabasco sauce and for some fresh peppers and it really doesn't matter.

The vinegar and the tomatoes is what gets you that BBQ ish flavor.

That's it I mean that's how you make chicken barbecue sauce you want to make ketchup.

Well you really pretty much can do the exact same thing with less vinegar and a little sweeter.

I swear to you and reduce it more and you got more of kind of up of a catch up p type of of texture if you want to have it super super super smooth put it in a blender if you just want to have a little bit more kind of chunky smooth put in a Cuisinart pulse it so simple.

Really the exact same process it's vinegar that's the big difference.

So tomato confit couldn't be more simple.

You basically take jars like this let's say you fill that up three-quarters of the way with tomato.

Not any of the drain liquid on the bottom so just the hunks the tomato you fill it up you put a little garlic and made whole clothes is wonderful any of the herbs you would like traditionally rosemary thyme I'm just kind of really earthy provencal herbs and then fill it up with olive oil.

Nice basic quality olive oil done.

Just put the lid on that baby put it in the back refrigerator it will stay forever.

That's going to make tomato confit.





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