Ketchup with Dried Tomatoes

Who doesn’t want some really good ketchup with a good burger? And everyone knows, homemade is still the best. So I decided to make ketchup myself, using fresh AND dried tomatoes. And it turned out to be quite a simple task. What I’d suggest, though, is allowing the dried tomatoes to soak up the liquids before cooking, best to leave them overnight. For this ketchup I made sure not to use those dried tomatoes that are preserved in oil, but plain, dried tomatoes.

Once the ketchup is ready, fill it into small jars that can be closed very tightly. And the ketchup must still be piping hot when filled into the jars! This guarantees that it can be stored for several weeks.

Ketchup with Dried Tomatoes

1 kg fresh tomatoes (cut into small pieces)
500 g (1 pound) dried tomatoes, cut into small pieces (NOT the ones preserved in oil!)
125 ml (1/2 cup) apple juice
50 ml (1/4 cup) apple juice concentrate or honey
75 ml (1/3 cup) vinegar
25 ml (2 tablespoons) whiskey
1 teaspoon salt
1 tablespoon sugar

Cut the fresh and dried tomatoes into small pieces and soak them with the apple juice and the apple juice concentrate (or honey) in a pot for several hours or overnight (in a cool place). On the next day, add the other ingredients and simmer for about an hour. Purée the tomatoes using a blender. Fill the ketchup into little jars while it is still very hot. It can be stored in a cool place for several weeks.

And here is the recipe for printing: