By Amelia Tucker

What food comes to mind when talking about tomatoes?

Ketchup!!

No matter how you use this condiment, Ketchup is a must in everyone’s fridge.

It has come a long way since the earliest version, a Chinese delicacy based on Soy sauce with nary a tomato to be found. There are some pretty amazing forms of ketchup-both sweet and savory, green, red, spicy or mild.

Here is a recipe for a basic tomato ketchup, tried and true. The only trouble you may find is getting your children to use it spooned out of a pint jar instead of shaken or squeezed out of a bottle.

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By Michelle Fabio

A little while ago, we talked about freezing raw tomatoes, and here are some more preservation ideas to make the most of your tomato crop:

Freezing tomato juice.

After washing and trimming the stem ends from the tomatoes, cut into quarters or eighths. Simmer on the stove for about 5-10 minutes, then take off the heat and let sit for about an hour.

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