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From Tomato Fresh Food Café‘s cookbook, As Fresh As It Gets
Christian’s mom Germaine makes this ketchup at the end of summer from the harvest of tomatoes and fruits from local orchards. It’s an interesting combination that makes a deliciously chunky ketchup. It’s a fine accompaniment to halibut and other white fish, but in winter it’s perfect with French Canadian Tourtière. If you make this in winter, when peaches are out of season, use an extra pear in place of the peach.
• In a large pot on high heat, combine all the ingredients. Bring to a boil, then reduce heat and simmer for 1 ½ hours. • Remove from heat and let cool before using. Remove cheesecloth containing pickling spice. • This ketchup will keep in the refrigerator for 1 week.
Cookbook available at Barbara Jo’s Books to Cooks.