Slow Roasted Tomato Ketchup

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It’s grilling season and when planning what to grill for your next gathering, it’s fun to also think about special condiments for your table.  In keeping with last week’s post about summer fresh tomatoes, I thought it would be fun to share Anisa Sabet’s Slow Roasted Tomato Ketchup recipe.

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Anisa Sabet is one of my favorite bloggers and instagram accounts to follow.  She is a photographer and stylist and her photos and settings are just gorgeous.  She also creates recipes, which are amazing.   I have made my own tomato jam in the past and nothing beats homemade ketchup, which can be used at your next cookout or as a special sauce paired with cheeses on bruschetta.

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Recipe for Slow Roasted Tomato Ketchup by Anisa Sabet.

Ingredients (makes 500ml):

  • 1kg ripe tomatoes (anything goes), halved
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 2-3 tablespoons tomato paste
  • 4 garlic cloves, roughly chopped
  • Sea salt & pepper
  • Handful fresh basil leaves, torn
  • 1 cup vermouth or white wine
  • Dash Worcestershire
  • To season: sea salt, pepper, bit more brown sugar

    Method:

1. Preheat oven to 160°C. Toss tomatoes in olive oil, with the sugar, tomato paste, garlic, sea salt, pepper & basil, then spread over prepared baking tray. Bake for approximately 90 minutes until slightly charred.

2. Pour roasted tomatoes into saucepan with wine / vermouth and cook until reduced (about an hour).  Add the Worcestershire, and more sea salt, pepper & brown sugar to taste. Pour into a sterilized jar.

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All photos by Anisa Sabet.

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

 

 

Ode to the tomato and easy recipe ideas

Photos above by @Tartinegourmande

If you’ve ever tasted a fresh picked, ripe tomato right off the vine, with it’s delicate scent and sweet juices, then you have tasted happiness.  During the summer, when local tomatoes are prolific, you can be creative as the tomato is very versatile and easy to use.   I’ll highlight a few favorite recipes…

Krister’s Aunt Liz reached out to me over the weekend, saying she enjoyed reading the post about Cantaloupes,  and wanted to share that one of her favorite sources for finding recipes is Southern Living.   Since it’s tomato season they had recently posted 47 Ways with Fresh Tomatoes.  Liz’s current favorite from the list is Tomato, Watermelon, and Feta Skewers with Mint and Lime.  I can’t wait to try it!

Also from Southern Living’s list of 47, these Open-faced Tomato Sandwiches with Creamy Cucumber Spread look simple and delicious!  According to the Southern Living Test Kitchen, cut your tomatoes with a serrated knife so that you do not damage the flesh when cutting the skin and lose the juices.

These remind me how easy it is to make variations on this for summer cocktail parties.  You will never go wrong with the super combo of fresh tomatoes and basil on toast, bruschetta or crackers.  Drizzle a little olive oil and balsamic vinegar on top with a sprinkling of sea salt and oh my.

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Photo by @brookelark

I have always loved making a tomato pie and this recipe on the Southern Living list looks gorgeous – Tomato, Cheddar and Bacon Pie.  You can always leave out the bacon if you wish.

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Photo by Hector Sanchez Tomato, Cheddar and Bacon Pie Recipe

One of my favorite recipes to make year round is Cherry Tomato Tartlets Tatin by @tartinegourmande and her cookbook La Tartine Gourmande.  You slow roast the cherry tomatoes before assembling the Tatin to bake.

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Cherry Tomato Tartin made for my love on Valentine’s Day!

With this recipe I often have leftover roasted cherry tomatoes and they are delicious on their own or added to other recipes.

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Slow Roasted Cherry Tomatoes by Plan Simple Meals

Thomas Jefferson was one of the first Virginians to grow and eat tomatoes.  Since tomatoes are in the nightshade family most Americans were afraid they were poisonous and did not eat them. Legend has it that Thomas Jefferson first ate them in front of a crowd near Lynchburg, VA at his retreat Poplar Forest and later in 1806 served them to guests at the President’s house which led to their popularity as an edible fruit in addition to a decorative planting.

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can’t buy
That’s true love and home grown tomatoes.”

John Denver, ‘Home Grown Tomatoes’
(from a song written by Guy Clark)

 

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here.