Juliets are perfect for this recipe, since they are so meaty. Feel free to add in more spices, like curry, some cumin, or smoked paprika to add more flavor. This recipe will make about one cup of ketchup.
1 quart ripe grape tomatoes, cut in half
1 cup red wine vinegar
1/3 cup dark brown sugar
2 teaspoons salt
1 teaspoons black pepper
1/2 teaspoon Worcestershire sauce
In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.