Tomato glut means it's homemade Tomato Ketchup time
With such a glut of Tomatoes coming from the Greenhouse at the moment and the Buffalo Steak variety fruits averaging just shy of a pound in weight each, the biggest so far just over the pound at 530 grams, I have decided it's that time of year again to start making Tomato Ketchup. I really do need to do something as the outdoor plants haven't begun ripening yet but the Yellow Pear plants are ladened with little pear-shaped fruits and the two American Heritage variety Pink Brandywine plants both have a number of fruits on as well, see pictures below. It's a nice problem to have! My recipe for Tomato Ketchup is pretty standard but if you are interested it can be found below; Jamie Oliver I aint: 3.5kg tomatoes roughly chopped 1 onion roughly sliced and diced 1 head of garlic peeled and chopped/crushed 110g salt 1kg light brown soft sugar 600ml red wine vinegar 1 tablespoon Worcestershire sauce 4/5 whole cloves Few turns of black pepper Little oil (of your choice) fo