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)
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.
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.
Hmm, I might have to try this. Thanks for the great recipe. One thing we always have plenty of around here is unripe tomatoes.
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?
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.
got it - thanks Phelan!
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,
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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