I almost ruined it because I didn't realize the sugar is a critical measurement, and I was going pretty much without a recipe. I started with 2 cups of sugar and tasted it and it wasn't nearly sweet enough. So I added another cup and it was too sweet (should have added just 1/2 cup) But after it cooked for a couple of hours it kind of balanced out. I think it's OK.
Bob
Good on you!! Does it taste like red ketchup?
Pretty close. But greener. :-) It's also a little spicier than storebough ketchup, and it's not as smooth even though I food-milled it to remove all the seeds and skins, and when it was cooked down I blenderized it with a wand blender.
I need to go get some french fries for the real test...
It would be a lot easier starting out with a big can of tomato paste. And mixed pickling spice from Penzey's instead of a tablespoon of this and a tablespoon of that of a long list of whole spices.
I did learn a neat trick: to make a cheesecloth spice bag when you don't have any good cheesecloth, unfold a 4" sterile gauze pad and fold it in half. You can buy them at the pharmacy for about 10¢, the packet says "Curity Gauze Sponges 12 Ply". I still have a bunch of them from when I busted up my knee last month.
Bob
Hmmmm. Wonder if that's what I'd call 'Green Tomato Chutney'?
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