Heirloom Tomato Ketchup
The reign of the sugar based tomato ketchup is over, after using our ketchup (or Catsup we use the southern spelling, Happy Cat…) for years now every time I find myself eating ketchup from one of those hand pump dispensers I can’t believe how sweet and flavorless lifeless it is.
One winter I had the idea of making ketchup from our tomatoes, we grow a lot so I thought duh. So I bought ketchup from all or the world. Malt ketchup from the UK is awesome and banana ketchup is well odd. So I was talking with my co-packer and she asked me if I had tried their ketchup, I did and well crap I could of saved a few hundred dollars, because it was the best ketchup I have ever had. So we talked to a few chefs, changed the recipe a bit and we ended up with what is just a fantastic product.
Our ketchups story really starts with the seeds; we grow over 10,000 tomato plants each year and over 400 varietals. We don’t count but each batch has at least 40+ varietals of tomatoes that are harvested at their peak of ripeness. Our tomatoes are basically sunlight trapped in fruit, seeds and skin. We blended in shishito peppers celery and spice it to perfection. This elixirs is cooked down super slowly into a wonderful intoxicating mixture, that will have you looking at tater-tots in an entirely new light.