Recipes from the Garden: Ketchup

What to do with all those tomatoes? Easy. Ketchup.


  • 14 oz of homemade tomato paste
  • 2 tablespoons sugar (or honey)
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • A pinch or two of ginger, allspice, cloves, nutmeg and cayenne pepper (to taste)
  • 1 garlic clove, pressed
  • 2 tablespoons of vinegar
  • 2-4 teaspoons of yellow mustard, prepared or powdered


  1. Combine ingredients in a bowl and whisk well
  2. Scrap into a jar and cover tightly

This ketchup should keep for 10 to 21 days, if refrigerated. It makes about 2 cups.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s