Tomato canning season is underway. In my house, tomatoes are the single largest canning endeavour of the year, and I buy more of them by weight than anything else. I always can with Romas – they’re high in acidity, not too watery and have great flavour. This year I’ve done right around 200lbs, and I’ll need another 20-30lbs to finish making everything I need for the year.
About three-quarters of that goes toward tomato pasta sauce. This is a staple for my family. We eat it at least once a week, as a part of various pasta dishes, as a pizza sauce, in the slow cooker with chicken thighs, and the list goes on and on. I can’t eat commercially jarred sauce anymore. Homemade is just so much better.
Here’s the thing about tomatoes. Tomatoes are a labour of love. You bring them into the house, box after box after box, and then spend a good amount of time staring at them in disbelief, thinking holy shit, what have I gotten myself into? Then you get to work. You blanch, peel, squeeze and repeat. The boxes don’t ever seem to get less full. It’s three a.m. and you’re still canning tomatoes. Your nails are stained yellow and brittle from the acids, and your kitchen is an absolute disaster.
But at the end of it all, you have these amazing, fresh-tasting tomato things, and once you open the first jar, you realize that all the hard work was worth it.
While the tomato sauce always makes me go, “Yum, I love this stuff,” when I cook with it, the following recipe elicits a “holy crap, this stuff is frickin’ fantastic!” And the best part is, the slow cooker does most of the work while you sleep!
Slow Cooker Spicy Tomato-Mango Ketchup
10 cups peeled, squooshed Roma tomatoes
8 cups mango
2 cups onion
8 cloves garlic
1.75 cups honey
1 cup apple cider vinegar
1 T + 1 t mustard powder
2 t Herbamare
1 t ground cloves
½ t cayenne
1 t chipotle spice
1 t smoked paprika
- To prepare tomatoes, heat a large pot of water to boiling. Add whole tomatoes, removing into an ice bath once skin has split. The skins will now slip off easily. Cut off stem end and squeeze the peeled tomato to remove inner juice and seeds. Measure out ten cups of the tomato that remains.
- In a large pot, combine tomatoes and mango. Heat until juices start to come out, then add onion and garlic.
- Bring to a boil, then simmer gently for 30 minutes on med-low.
- Using an immersion blender, roughly puree the mixture, then process with a food mill, discarding the solids.
- Return the pulp and juice to the pot and add the other ingredients.
- Transfer to a slow cooker set on low and leave it uncovered overnight (10 hours).
- The next day, pour ketchup into clean, sterilized half-pint jars and process for 20 minutes in a boiling water bath. Makes 6 8oz jars.
I’ve done a lot of fiddling with this recipe over the last couple of years to get the balance of sweetness, acidity and spiciness just right, and this year I think I’ve made the best batch yet. If you don’t like a lot of heat, you can omit either the chipotle or the cayenne, but not both! Best served on top of smokies or bratwurst, alongside scrambled eggs, thick-cut homefries or hashbrowns or with homemade mac and cheese.