Tomato Ketchup with Roasted Red Pepper and Sundried Tomatoes

Homemade ketchup - easy to make and uses the scraps from tomato canning and sauce making.
Homemade ketchup – easy to make and uses the scraps from tomato canning and sauce making.

I’ve been making variations on this recipe for nearly 20 years now.  This is the best version of this sauce to date .

It’s especially timely now while tomatoes are at their most plentiful, and an ideal way to use up all the skins and cores generated in canning.

If you are canning/skinning a full bushel of tomatoes, using these trimmings would make several jars of ketchup even without using any whole tomatoes, which of course you may also do.

It’s also very nice with green tomatoes, green apples, and cider vinegar, with a larger percentage of cloves to peppercorns, and intended to be used with pork.

 

Biriyani

One of my favourite cookbooks is Indian Cooking by Lalita Ahmed. Every recipe that I have tried from it is excellent and authentic tasting, rivaling anything I’ve had in the best Indian restaurants I’ve been to.

The book was published in the UK only but ended up here in a stack at the wonderful old Coles bookstore that used to be at Yonge and Charles in Toronto. It has been through many editions, which is always an indication of an excellent book. The cover here is for the book that I personally own, but there are different covers on the other editions.

Indian Cooking by Lalita Ahmed
Indian Cooking by Lalita Ahmed

Mine is from Coombe books. Out of print for many years, copies of this book are shown on Amazon for as much as £50, (or $100CAD, more or less).

Lalita Ahmed Bio (from IMDB.com)
Lalita Ahmed (maiden name Chatterjee) was born in Lucknow, India on November 25th 1939. She worked for All India Radio before moving to London in the 1950s, where she joined the Hindi language department of BBC World Service Radio. She worked as a presenter on Asian programs for BBC television and presented Indian cookery on BBC Pebble Mill. She has also written a number of cookery books. As well as her film roles Lalita has appeared in a number of British television shows.

This Biriyani recipe below is one of my very favourites from this book.

Pear Chutney

Pear Chutney
Pear Chutney

This is a wonderful chutney that I love with steak and that friends love with their curries. It’s a great way to use up pears in a bumper crop year and lasts a long time even after opening.

It looks lovely in the jar and makes a great gift.

However, after opening these you should swap the tin lid for a plastic one that is not susceptible to rusting.  The vinegars can be quite aggressive with these sorts of preserves that are used over a long period of time.