Spicy Green Tomato Ketchup

We've been growing veg in our back garden for several years, increasing the varieties and volumes each year. In 2009 we ended up with an unexpectedly large number of tomato plants. Tomato plants which need sun to ripen. In a summer which didn't really give us much sun. At all!

Having had such lovely feedback on the first batch of spicy tomato ketchup I made back in July (to my grandfather's recipe, for sale on my one-off Covent Garden stall) I figured it would be even better (psychologically, if not taste-wise) if I made it with tomatoes grown by our own fair hands!

I didn't take any photos of the two batches I made in September, one red and one green.

But I made another really large batch with the several kilos of green tomatoes I finally accepted were never going to ripen and harvested in early October.

For some reason I forgot to blog it, but as I just found the photos and really like the recipe, I decided late is better than never!

I think I worked a little too hard when mashing the tomato through the sieve as the ketchup ended up with tiny but visible fragments of tomato seeds through it. These don't spoil the taste, or even the texture, on eating, but make it look less visually appealing than the two earlier batches.

The actual colour is greener, but I've messed up the white balance on these and didn't
manage to correct it properly when processing the images. Sorry!

The recipe I followed is my grandfather's one for spicy tomato ketchup, on Mamta's Kitchen. This recipe uses ripe red tomatoes. For green tomato ketchup, omit the optional red peppers and add extra sugar, to taste.