Seasonal Recipe of the Week
Ketchup is something you take for granted, but it's something you can improve on with not too much effort, and how impressed will your friends be? Very, I suspect! And it’s all done in the microwave, compliments of The New Basics Cookbook by Julee Rosso and Sheila Lukins.
Ingredients
3 pounds ripe heirloom tomatoes
1/2 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
Procedure
Arrange the tomatoes, which have been cored and quartered, in a single layer in a microwave-proof casserole. Pack them in tightly. Cover loosely with plastic wrap and cook at full power for 40 minutes (650-700 watts). Stir and break up mixture with wooden spoon every 10 minutes. Allow tomatoes to cool slightly then puree in food processor. Then strain out mixture (you should have 3 cups) saving juice, toss skins. Put puree back in microwave casserole dish; add remaining ingredients and cook for 30 minutes uncovered stirring every 10 minutes till thick. Makes 2 cups when done. You could also add 1 teaspoon chipotle puree to give it some local flavor!
