taste

Germaine’s Tomato Fruit Ketchup

By Vancouver Magazine /

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.

5 medium tomatoes, cubed
1 peach, cubed
1 medium apple, cubed
1 pear, cubed
1 medium onion, diced
1/3 cup yellow bell peppers, seeded and diced
½ cup white sugar
1/3 tsp salt
3 tbsp apple cider vinegar
1/3 cup white vinegar
1 tsp pickling spice, tied up in a cheesecloth bag

 

• 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.

Makes 3 cups.

Cookbook available at Barbara Jo’s Books to Cooks.

Vancouver Magazine

Vancouver Magazine

The editorial team at Vancouver magazine is obsessed with tracking down great food and good times in our favourite city on earth. Email us pitches at [email protected].