So back to the ketchup. Just juice, simmer and add spices. It's that easy. Of course it doesn't taste authentic without a bit of sugar or vinegar, but the spices really take it over the top and make it it's own original thing. You can even not call it ketchup if you want-your prerogative. This is only something to do if you have bags and bags of tomatoes for free of course, and a juicer. People also add cornstarch to their ketchup but I just don't think it's necessary when you can reduce it down and get it as thick as you want. Since Holly's been born, I don't measure much and it's been pretty liberating, so here's what I have for you:
Homemade Garden Tomato Ketchup
2 big bags of tomatoes
- Juice tomatoes and pour in huge pot. Bring to a boil on high, then reduce heat to low and simmer for 2 or more hours, depending on desired thickness.
- Add salt and spices to taste. Paprika makes a huge difference!
- Mix ingredients to your liking.
French fries are from our CSA box, cut and fried.
Tofu batter was also used on zucchini from our CSA box which I devoured and did not take a picture of. I'll just tell you the slices were thin and crisp, with just the right amount of juiciness inside. The flavor for me was spot on with the deep flavor of the ketchup. I did not actually try the tofu but Jason says the slices should be thinner next time and it needed more salt. So here's what I think is a great start to some good Pub Tofu Fish N' Chips:
Pub Tofu Fish N' Chips
2 15.5 oz packs Extra Firm WildWood Tofu
1 cup unsweetened almond milk
1/4 cup cornstarch
3/4 cup AP flour
2 ts salt
2-3 cups panko
- Slice tofu and drain excess water between paper towels
- Mix remaining ingredients except for panko
- Dip tofu in batter, then coat in panko. I use two huge tupperwares for each. Deep fry.
Update: Later on last night I had some of this tofu and it was perfect-especially with the richness of the ketchup. Jason also agreed that it was way better after sitting for a bit to firm up and cool off, not to mention his propensity for salt is much too high anyway. So the recipe is a keeper for both of us. Oh, and it's tricky with zucchini as it doesn't always guarantee a crispy yield like tofu.