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Thursday, October 27, 2011

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)


Fritz said...

I wish I had this prior to pulling all my tomato plants. Most of the tomatoes ripened up, but not all. Maybe next season I'll give it a try.

Phelan said...

sorry Fritz. We had a mad dash of rescuing our tomatoes here. I don't have the room to ripen all of them, so I will be posting more unripened tomatoes recipes over the next couple of days.

Mr. H. said...

Hmm, I might have to try this. Thanks for the great recipe. One thing we always have plenty of around here is unripe tomatoes.

kymber said...

we pulled all of ours about a week ago - some of them are ripening up just fine. i believe that all of them are "ripe" and not "green" - any tried or true-tested methods for me to be sure?

thanks Phelan!
your friend,

Phelan said...

green tomatoes when ripen will go from a dull skin color to a shinny one. And they are soft, tender to the touch, not hard or firm. Greens tend to have zebra stripes on them as well.

kymber said...

got it - thanks Phelan!

Kyddryn said...

Mizz Phelan, can the unripe tomatoes be frozen first? I don't have time to make them up and I don't want them to spoil before I can use them...

Shade and Sweetwater,

Phelan said...

I have never tried to freeze unripened tomatoes before. Not sure how mushy they will become. You could give it a try and let me know.

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