A great Grandmother classic, ketchup made with pears, peaches, red, yellow and orange peppers and Italian Roma tomatoes, which we roasted in the oven before cutting in pieces. Vegetables and fruits were also roasted in the oven before being added to the pot. This technic enhances all aromas of the dish, suggested by John.
|Prep time: About 20 minutes|
|Cooking time: 2h40|
|Servings or yield: 12 to 15 cup|
|Difficulty level: Easy|
|10 medium Italian Roma tomatoes|
|6 medium peaches|
|3 big pears|
|4 big onions|
|1 red pepper|
|1 yellow pepper|
|1 orange pepper|
|3 tbsp. olive oil|
|2 cup de sugar|
|2 cup vinegar|
|¼ cup marinating spices|
Preheat oven at 400˚F.
Using a small knife, make a cross on top of every tomato, place on baking tray and bake in the centre of oven 15 minutes. Remove the tomatoes from oven and let cool.Keep oven at 400˚F. Remove skin from the cooled tomatoes, cut in cubes and set aside.
For peaches and pears, cut in 2, to remove cores or pits, cut in small quarters and place on a big baking tray. Sprinkle with marinating spices and bake in oven 10 minutes at 400°F. As soon as the cooking time is done, remove from oven and set aside.
Roughly chop onions and peppers in small cubes and place on a baking tray. Spread 3 tbsp. olive oil, sprinkle with 1 cup of sugar, mix well and bake in oven at 400°F for 15 minutes. As soon as the cooking time is done, remove from oven and set aside.
Transfer the onions and peppers, peaches and pears in a big pan. Add 1 cup of sugar and 2 cups vinegar and mix well. Bring to boil on high heat. When boiling, reduce heat to low, covert and simmer for 2 hours. Stir occasionally.
When cooking time is done, remove from heat and crush the mixture using a potato masher.
Let cool before transferring in sterilized jar.