Grandma's Homemade Ketchup
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cloves
Garlic (minced)1 cup
Olive Oil1 cup
Brown Sugar (packed)1 medium
Onion (chopped)1 cup
Cider Vinegar1
Salt2 cups
Bread Crumb1 cup
Milk1 cup
Roasted Pine Nut1 tbsp
Basil (chopped fresh)1 tbsp
Thyme (chopped fresh)1 tbsp
Parsley (chopped flat-leaf)1 cup
Butter (melted)6 cups
Mushroom (wild)Directions:
1
In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes
2
Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, chile flakes, vinegar, and hot sauce
3
Season the sauce with salt and pepper and lower the heat
4
Cook for about 1 hour, until reduced by half
5
Serve with the Vegetarian Shepherd's Pie, recipe follows
6
Will last in the refrigerator for 1 week
7
For the Vegetarian Shepherd's Pie, start with the spaghetti squash: Preheat the oven to 300 degrees F
8
First, cut the spaghetti squash in half and remove the seeds
9
Place the squash on a baking sheet and bake for 1 1/2 hours
10
As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes
11
Roasted Garlic: Put the garlic head on a baking tray
12
Drizzle with 1 teaspoon olive oil
13
Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender
14
Breadcrumbs: In a bowl, mix the breadcrumbs with the milk
15
Let stand for 5 minutes until all the liquid has been absorbed
16
Mix in the pine nuts, the eggs, basil, thyme, and parsley
17
Put aside
18
Mashed Potatoes: Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth
19
Season the potatoes with salt and pepper
20
Remove the spaghetti squash flesh with a fork and put it in a bowl
21
Season with salt and pepper and put aside
22
Preheat the oven to 450 degrees F
23
Vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes
24
Add garlic and mushrooms and continue cooking until brown, about 10 minutes
25
Remove from heat
26
Add the cooked lentils and the reserved bread crumb mixture
27
Stir and put aside
28
In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom
29
Layer with the spaghetti squash, then the mashed potatoes and smooth them down
30
Cook in the oven for 30 minutes or so, until the top is slightly browned
31
Garnish with fried shallots, to taste