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Posted By Ina On March 2, 2011 @ 7:17 am In Preserves | 6 Comments

Oh, lord have mercy!  Can you tell I am sooooo excited??   This recipe is not mine – all I can say is it is beyond deliciousness.  This recipe comes from the Chef of the blog  CHEF MICHAEL SMITH, FOOD COUNTRY. For this scrumptious recipe please check out his delightful site here.

As Chef Michael says, once you make homemade ketchup, you will never go back to store bought. I know I won’t. And to that I add – Organic store bought or not!  This is seriously seriously delicious.  Once I had made the recipe, I knew oven baked french fries were on the menu.  DH kept saying what smells so good?  That is saying a lot coming from him – as he does not like vinegar, or pickles, in any form.  The house was filled with this spicy tomato vinegar deliciousness.

How good does this look?

I will not print the recipe here as I only made two changes to Chef Michael’s original recipe.  All I did was to include some chopped garlic, and lessen the amount of red wine vinegar, then top it up with Balsamic Vinegar.

Chef Michael recommends using a hand blender or a regular blender for this recipe.  I do not have either, but I totally agree. I have an old school 23 year old Moulinex Food Processor, which has served me well all these years, and sadly, is showing it’s age.   However, what  I did do was process this recipe two times and then I used a strainer.  It was time intensive, but it did work.  I know, dying food processor or not, I will always make homemade ketchup.

So for this amazing recipe check out CHEF MICHAEL SMITH  FOOD COUNTRY.  This recipe does not disappoint.  I promise, cross my heart, and pinky swear!

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