1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow to cool completely before using.
(The beautiful, organic tomatoes came from the garden of my friend and fellow foodie, Karen Pavone. She has a great blog which features seasonal dishes: Farmisnista's Feast)
1. Strain the fermented tomatoes, onions, and garlic. Discard the bay leaf. Save the brine*.
2. Place the reserved ingredients into a blender with 2 Tablespoons (30 ml) of brine.
3. Add in ingredients from Step Two and blend until smooth.
Note: If you don't like the seeds, you can strain the ketchup through a mesh strainer, although doing so will make your ketchup less thick.
*The rest of the brine can be used to make a salad dressing, or use it to marinade chicken overnight before cooking.
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