By: Sally A White

Sally A White — Mon, 11 May 2015 17:27:21 +0000

I just tasted the results of this recipe made by a friend. It was fabulous! I do have one question and one helpful hint. Question: I already have lots of home canned tomatoe paste and sauce (much with no added seasoning, some with a little spice). Any idea how much paste one needs to use your recipe if not starting with the whole tomatoes? Hint: I’ve discovered that running my tomatoes (and blackberries or any small seeded fruit) through my pulp saving juicer saves a lot of time and energy. What comes out is lots of thich tomato juice in one container and seeds and peals in the other. Clean up was a pain until I discovered that a sink of hot soapy water waiting for the juicer parts made that process a breeze. As you may notice from my email, my worms certainly loved the seeds and skins. Oh, and for anyone saving seeds, they are almost ready for the quick fermintation process prepping if saving seeds for next year.

By: R. N. Tait

R. N. Tait — Tue, 29 Oct 2013 13:41:54 +0000

This recipe is marvelous!
I was looking for a recipe of ketchup “honey based” and it’s quite difficult to find. I’ve got almost 20kg of tomatoes from my garden (which is quite impressive for a wet and cold place like England). The sensation of having fresh tomatoes from garden is amazing but then I didn’t know what to do with them, our “passata de pomodoro” comes from Italy and then, the only thing I could do with the tomatoes were salads and fry the green ones for breakfast….
Dear, I’m glad this recipe helped me to use them up before rotten! lol

Thank you! 😀

Comments on: Homemade Honey Ketchup

By: Sally A White

By: R. N. Tait