Unripened Tomato Ketchup

First, I know I am preaching to the choir with my regular readers, but there is a difference between green tomatoes and unripe tomatoes. Green tomatoes can be used like regular red or yellow tomatoes, while unripe tomatoes take a bit longer to prepare.

3 lbs unripe tomatoes
1 1/2 lbs onions
1 teaspoon ground black pepper
1 1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon pickling spice
1/2 teaspoon ground hot  pepper
1 cup vinegar 5%
3/4 cup honey

Chop up onion, and saute them over a low heat, with a bit of butter or olive oil. Stir occasionally, while chopping your tomatoes.

Place tomatoes in a small kettle (or deep pot) and mix in the seasonings, Add the Worcestershire sauce to the onions shortly before they turn golden brown on the edges. Cook for a few seconds, just long enough to incorporate the sauce.

Mix everything except the honey together in the kettle.

 

over a low heat, cover and simmer for 4 hours. Stir occasionally to keep it from sticking.

Remove from heat and puree. Place into a clean kettle and bring to a boil. Stir in the honey (you can use 1 cup of sugar instead) Mix extremely well. 

Pour into your clean jars and hot water bath for 5 minutes.  Makes 2 1/2 pints (recipe can be doubled, stay true to the doubling amounts)

I think it turned out wonderfully, though the color might put some people off a bit. It tastes more like modern ketchup than traditional steak sauce ketchup. And it doesn't take as long to thicken it up. A warning however, honey tends to separate out a bit, so make sure you jar it while still hot, and shake well before use.

And be sure to check out my guest post (recipe) over on  Mohave Rat's blog>>>>  (please take it as a good spirited, believe it or not post that it is)