Last summer was officially known as the Tomato Condiment Summer around here. I went on the search for the perfect ketchup recipe and ended up with a mash-up I was pretty pleased with. I also made tomato chutney and tomato jam. The chutney and jam were inspired by seeing a pin on Pinterest for a fried egg on a black-pepper biscuit with cheddar and tomato jam. Really, I had to eat that.
So, after eating these condiments for a few months, I can tell you that the tomato jam is our favorite, followed closely by the tomato chutney.
I served the tomato chutney with a breakfast egg casserole, and it was amazingly perfect. I am currently hoarding the rest of it (maybe because it's so delicious and I doubt I will have time and energy to can this summer, the Summer of the Baby? or maybe I just hoard home-canned things).
We've been eating tomato jam on egg sandwiches and cheese sandwiches with sprouts, but also, memorably, spread on savory scones (this is my scone recipe - subtract the rosemary, raisins, and sugar for savory purposes).
In the photo is a basil and manchego scone; that's actual fresh basil leaves that one of the market farmers gave me as he was bundling up a crate of basil. I was initially stumped about what to do with the fresh basil because my taste buds and ingredients are in winter mode.
Here's also a breakfast favorite: avocado on toast with either red pepper marmalade or tomato jam. So simple and so delicious!
The homemade ketchup is only so-so. My theory is that it's not sweet enough or that it needs a name change so that when we're not expecting Heinz. I don't know: red sauce, or savory sauce, or retro something? I really wish I had made more tomato jam than ketchup. Now I know!