As summer ends, there was a sudden inflow of ripe tomatoes. D and I simply cannot consume these fast enough. Not wanting to toss anything and having no more room in the freezer, I decided to make spicy ketchup according to a recipe I found online.
The end product tasted like ketchup, but has the consistency of soup. Maybe the tomatoes I used were too watery? Maybe I should have left the pot uncovered when cooking? Next time (I am pretty sure there will be a next time), I shall strain the tomatoes first and then add a teaspoon of corn flour to thicken the concoction.