Viewing post #1012532 by HoosierHarvester

gemini_sage said:I looked at several recipes for ketchup before deciding on one, but some call for less sugar than others (I went with one in the mid range).

Susan, have you ever tried roasted tomato sauce? Its not only delicious, but is a great way to use a bumper crop of tomatoes and reduce the volume significantly. I haven't made any for a couple of years, but used to fill a Dutch oven with coarsely chopped tomatoes and roast them at 400F, stirring occasionally, until reduced in volume by at least half. Sometimes after reducing, I added more tomatoes and put it back in the oven. Afterwords just run through the blender and freeze or can.

I found it really brought out the natural sugars in the tomatoes. Making ketchup brought it to mind- I think next attempt at ketchup making I'll use roasted tomato sauce to start with. I feel I could get by with less sugar and it would be a less complicated process.

@gemini_sage this is interesting to me. I remember another thread someplace, or maybe even another site, about folks making their tomato sauce this way. With the exception that they used a food mill over the blender. I tried a bit of homemade tomato soup using the blender method, but I just didn't like those little bits of seeds in my mouth. But thanks for posting this, because I may try this for some sauce this upcoming year.