playing with condiments

 

The tomato harvest was rather generous this year and after weeks of tomato salads, sauces and sautees I decided to try my hand at making some home make ketchup. 

Since I am a novice at condiments I looked up a few recipes and found out I had all the ingredients on hand. After putting away the piece of paper I had planned to write my shopping list on, I went to work. 

Most of the work was making tomato paste and frankly, if anything were to stop me making ketchup again, it'd be standing in a hot kitchen for two hours waiting for tomato soup to turn into tomato paste. 

My choice of spices was bay leaves, chilli (the mild Korean kind used for kimchi), onion powder, cloves and crushed mustard. 

I know I moaned about the process of making ketchup, but in the end it was very worth it and I've already made plans of variations I'll make next year.