I did not set out to make this delicious, sweet/tart green tomato ketchup. Weeks of garden neglect meant my heirloom indeterminate tomato plant became a gigantic beast, heaving over with height and heaviness and smothering other plants nearby. The other day, I righted the plant, chopped a lot of the heavier side shoots, and as a result, ended up with many green tomatoes that I needed to figure out what to do with. This green tomato ketchup is pretty darn good and I can't wait to use it with some homemade French fries!
Green Tomato Ketchup makes about 4 pints
about 4 pounds of green tomatoes, sliced (I halved the large cherry tomatoes above)
3 large onions, coarsely chopped
1 teaspoon black pepper
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
dash of cinnamon
1/4 teaspoon ground clove
1 1/2 cups white vinegar
1/2 cup honey
Put all ingredients except honey into large pot. Simmer on low heat for about 3 hours, stirring occasionally. Pour into blender and puree. Pour through mesh strainer. Mix in honey. At this point, pour into jars and store in fridge, or can using boiling-water canning method. If canning, leave 1/4 inch headspace and process for 10 minutes.