VIDEO: A Chef's Tip to Preserve Fresh Tomatoes

Chef Erin Bailey shows us how to peel fresh tomatoes for preserving, and shares a recipe for homemade ketchup.

It's August in Barrington and we are at the height of tomato season. I'm finding I'm receiving so many tomatoes in my Community Sustained Agriculture (CSA) box, that I'm having trouble eating them all fresh before they go bad. 

If you are finding yourself in the same position and you want to make a soup, a stew, or just want to preserve them for winter, it's important that you peel your tomatoes. No matter how long you cook them, the skins will not break down. 

Watch our video this week to learn how to correctly peel tomatoes so you can use them all year round. 

One of my favorite ways to use tomatoes that you might not think of, is in a homemade ketchup. 

Blender Ketchup from Small-Batch Preserving by Ellie Topp and Margaret Howard

7 cups chopped tomatoes, about 4 lbs, skins removed
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2/3 cup cider vinegar
1/4 cup sugar
2 tsp pickling salt
1 cinnamon stick, about 2 inches long
1/2 tsp each:  whole allspice, whole cloves, peppercorns
1 bay leaf

Combine tomatoes, onion, pepper in a blender or food processor and process until smooth.  Remove to a large stainless steel or enamel saucepan.  Bring to a boil over high heat, reduce heat and boil gently, uncovered, 30 minutes

Add vinegar, sugar and salt.  Tie spices and bay leaf in cheesecloth and add to saucepan.  Return to a boil and boil gently, uncovered, stirring frequently, until volume is reduced by half or until mixture rounds up on a spoon without separation, about 1 1/2 hours.  Remove cheesecloth sachet. 

The ketchup is ready at this point.  You can process and can or freeze the ketchup, or share with a friend or neighbor.  Makes about 3 cups. 


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