{"id":84,"date":"2011-03-12T00:34:00","date_gmt":"2011-03-11T17:34:00","guid":{"rendered":"https:\/\/www.sunandsalt.net\/index.php\/2011\/03\/12\/terra-incognita-iii-homemade-ketchup\/"},"modified":"2025-08-10T07:29:08","modified_gmt":"2025-08-10T00:29:08","slug":"terra-incognita-iii-homemade-ketchup","status":"publish","type":"post","link":"https:\/\/www.sunandsalt.net\/index.php\/2011\/03\/terra-incognita-iii-homemade-ketchup.html","title":{"rendered":"Homemade Ketchup"},"content":{"rendered":"

Every year we grow a modest vegetable garden. Some years are good – others not so good. A few years ago we had a ‘Good Tomato Year’. That year we had loads of tomatoes for eating, but also for chili, pizza and spaghetti sauce, as well as several jars of tomato sauce for future recipes. I thought about making ketchup as well, but after looking at a number of recipes, both in Nourishing Traditions<\/a> and in various places online, it seemed using a quality brand of tomato paste was a good option. In the end, I went with \u00a0this recipe<\/a>. (Edited: I copied the ingredients here because so many of the websites I used to link to are no more, and I really didn’t want to lose this recipe. For the original, and credit, follow the link)<\/p>\n

I used the recipe as is, other than leaving out the mustard, since I didn’t have any on hand. It smelled so good as I was mixing it, I almost wanted to eat it with a spoon.<\/p>\n

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Ingredients<\/h3>\n
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