Kristis Green Zebra Tomato Ketchup Food

TOMATO KETCHUP (GREEN ZEBRA)

Steps:

• Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree'd tomatoes.
• Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree'd onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree'ing the onions.
• Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
• Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
• Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.

KRISTI'S GREEN ZEBRA TOMATO KETCHUP

Steps:

• Chunk up tomatoes, garlic and onions. Pulse in food processor until liquified and no chunks remain.
• Drop in spices, vinegar and honey. Pulse to combine.
• Dump into sauce pan and reduce until you reach desired consistancy.
• Allow to cool and put into a squeeze bottle for immediate use. Keep refrigerated!

GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW

Steps:

• In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
• Let stand for at least 8 hours, better overnight.
• Rinse; drain well.
• Combine vegetables with vinegar, sugar and spice bag.
• In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
• Stir frequently until slightly thickened.
• Pour into hot, sterilized jars and seal.

HOMEMADE TOMATO KETCHUP

Steps:

• In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
• Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
• Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.

GREEN TOMATO FRIES WITH FIERY KETCHUP

Steps:

• In a large bowl combine the seasoned flour ingredients, and mix well. In a separate bowl combine Fiery Ketchup ingredients.
• Heat oil in deep fryer to 400 degrees.
• For each serving, dip 4 ounces tomatoes in buttermilk, letting excess drain off and then dredge in seasoned flour. Be sure to get all sides, press lightly while flouring so it will stick.
• Fry individual portions so you do not overcrowd fryer. Deep fry for about 1 minute, until outside is golden brown. Drain on paper towels.
• Serve with 2 ounces Fiery Ketchup for dipping. Enjoy!