Saturday, October 10, 2009
Don't Sideline Your Condiments
Sometimes, no matter how hard we try, our main dishes never make it beyond being just okay. When this happens, we should not be afraid to turn to our sidekicks often kept on the sidelines. I'm talking about the "sauveur du repas" - condiments.
This past week the temps dropped and it snowed, so I gathered the remaining green tomatoes from our garden. Being raised in the South, I've had my fair share of green tomato dishes, from simple fried green tomatoes to Paula Deen's insanely fabulous Green Tomato Cake with Brown Butter Icing.
Since most of our green tomatoes were small, and I wanted something I could both serve with venison or put in jars and give away, I explored new recipes for green tomatoes. I came across something I had never heard of before - Green Tomato Ketchup.
I played around with the recipe a little until I got it where I wanted it - less sweet and more twang! I hope you enjoy it!
Green Tomato Ketchup
3 lbs. green tomatoes
1 1/2 lbs. white onions, chopped coarsely
1 tsp black pepper
1/2 Tbl. dry mustard
1 tsp Worcestershire sauce
1 tsps mixed pickling spices
1 cup white vinegar
3/4 cup honey
Slice the green tomatoes and onions and place in a large pot with black pepper, ground mustard, and Worcestershire sauce. Place pickling spices in a small cheesecloth bag and add to the pot. Pour in white vinegar cook over very low heat, stirring occasionally, for 4 hours. Then puree hot mixture in a blender and strain back into the original pot through a mesh strainer. Bring to puree to a boil and then add honey.
Immediately fill 3 sterilized pint jars, leaving 1/4-inch head space, and process in a boiling water bath in your deep canning pot for five minutes.
Let jars of green tomato ketchup stand at room temperature for 24 hours. Store unopened jars in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.
Bring out a small dish of this ketchup next time you serve burgers or brats and your guests will beg you for the recipe!