#seaonal

材料は、バジリコＤＯＰ・エクストラバージンオリーブオイル・パルミジャーノ・ペコリーノロマーノ・ニンニク・お塩・松の実。　　　　 保存料は入っていません。

ソースはそのままお使いいただけます。火を通す必要はありません。茹でたパスタにそのままあえてください。そのままパン・クラッカーなど塗ってたべていただけます。

要冷蔵で、開封後は3日以内に食べ切ってください。

Tourtière is Quebec’s meat pie. There are slight variations by region, but the bare basics call for ground meat, fat and spices encased in a pastry crust. It is rich, hearty and filling.  Ketchup aux Fruits with its sweet and sharp combinations of fruits, tomatoes, vinegar sugar and spices is a marvellous partner.  Its uses go far beyond meat pie. It pairs well with any meat or fish dish and I’m surprised its popularity hasn’t spread beyond Quebec and Southern Ontario because it’s easy to make.

It’s one of those recipes which accepts tinkering and every family jar I’ve ever tasted has been slightly different. I’ve even encountered decades old recipes calling for canned peaches and pears. I can’t recommend them, but given our short growing season, I can see how they came to be.

I wondered why it’s called ketchup rather than a relish. A little digging into the history of the condiment disabused me of that notion that is only a sweet tomato puree. It may be as simple as the pairing of the dominant ingredients—tomatoes and fruits. Whatever the history, it’s worth making today.

My recipe includes the recent additions of tomatillos and sriracha sauce. They aren’t necessary for a good Ketchup aux Fruits but I recommend at least a little chili for some heat.

�

INGREDIENTS

12  large plum tomatoes - blanched, peeled and diced

1 cup assorted cherry tomatoes- blanched, peeled and cut in half

4 fresh firm slightly under-ripe peaches – blanched, peel and diced

3  fresh under-ripe pears –  cored, peeled and diced

3 large apples- cored, peeled and diced

2 onions –sliced thin

1 cup of tomatillos- chopped

½ head of celery- diced

1 green bell pepper- diced

2 tsp sriracha sauce

¼ cup of pickling spices- wrapped in cheesecloth ball

1 tbsp coarse salt

2 ½ cups white vinegar

3 cups sugar

1 slice of lemon including peel

 DIRECTIONS

Blanch the peaches and tomatoes and peel

Dice the fruits and vegetables – One- inch cubes for something more like chutney-- finely for something more like a sauce. I prefer chunky.

Combine all the ingredients in a large pot and bring to a boil for 10 minutes.  

At this point, because I prefer chunks of fruit, I take a slotted spoon and remove most of the peaches and pears and set them aside for about 15-20 minutes while the rest of the mixture continues to boil.

Return peaches and pears to pot and and simmer until the colour deepens and the entire mixture begins to thicken slightly. Another 15 minutes. Your speed may vary.

  Remove the peel and spice cheesecloth ball.Transfer mixture to sterilised jars.

Give jars 10 minute water bath.