There’s a strange feeling growing inside me, I cannot hardly wait for spring. Last February when I arrived in Washington it was fifty-three degrees outside and I couldn’t see any snow. I know we’re only in the early days of January, but the anticipation of green grass and rain showers has erupted inside me to a point that I have begun seedlings for my garden.
One week before Christmas Day, to be exact, I planted a flat of tomato seeds. These were last years seeds, so I expected a few duds. Also, finding a warm sunny spot in the house is quite a chore. However, a few have sprouted.
This is a baby roma. With the fruits it grows I will make sauces, salads, and ketchup! Today, I took some of our tomatoes from last year and made ketchup, with a recipe out of the cookbook written by my old boss at Hell’s Kitchen (has nothing to do with the show) in Minneapolis, Damn Good Food.
I worked at Hell’s for a few years before moving to Washington. When I started there I was hesitant to try the ketchup. I not so fondly remembered the ketchup my mother made when I was a kid. This was different, better. After becoming a believer in the red condiment, I could no longer eat the grocery store variety, it all tasted like goopy vinegar. I became a ketchup snob, to the point that I don’t eat it any longer now that I do not have access to the good stuff. Also, there is something about homegrown tomatoes that beat out those found in any store. The flavor difference is remarkable.
I am not sure I am allowed to share the ketchup recipe, so go to Hell’s Kitchen’s website and buy it yourself. Then also, make the lemon ricotta hotcakes. (yum) Happy Cooking!