You guys. I have actually processed and put up almost all of the tomatoes that came out of the garden this year. This is MAJOR. I typically get so overwhelmed with the produce that some of it (okay, a lot of it) goes to the chickens. But this year, I’ve been on the top of my game with a new tomato recipe for each giant basket that ends up on the counter. We’ve done tomato puree, roasted tomato sauce/soup and this homemade honey ketchup so far.

I was a little weirded out by homemade ketchup before (why give up my Heinz?), but the last mountain of tomatoes had me thinking otherwise. I think I was most afraid that I wouldn’t like the consistency or it wouldn’t taste enough like ketchup and all the work would be for nothing.

Wrong-o.

Homemade ketchup is so worth it.

My favorite part was using honey in the recipe instead of white sugar. I was the little girl at McDonalds who dipped her McNuggets into ketchup AND honey. What better way to satisfy my tendencies than to just add honey into the mix in the first place? Stroke of genius, I tell ya.

And who knew that the spices are what make ketchup taste like ketchup? I had no idea that cloves, cinnamon and celery seed were behind that classic ketchup taste. Kudos to you, “spices.” You never get enough recognition on those food labels.

This recipe is ready for canning or freezing, whatever you fancy. As you can imagine, it takes a lot of tomatoes to make a small amount of ketchup, so this recipe is best left for those of us who are searching for ways to use up our garden excess. If you’re looking for a less labor/time intensive homemade ketchup recipe, check out Joy the Baker’s Homemade Curry Ketchup.

(Recipe adapted from Canning.)

Friends, we’re all lucky today that I found my way out of bed and stumbled over to the computer to write this post.  My house got hit with the stomach bug this weekend and it has been aw–ful.  Friday, I got it.  Saturday, I attempted to recover.  Sunday, baby got it, then husband got it.  Today, we are just trying to stay alive.  I don’t know about you, but I turn into a real mess when I have tummy troubles. I won’t get into the details, because A) gross! B) seriously, gross. and C) I’m about to tell you about some yummy food, so I don’t want you thinking about anything gross.

I have been meaning to share these yummies for a long time.. they just always get eaten up before I get a chance to take a photo.  These smoky pork tacos are one of my go-to entertaining meals- everyone seems to love them, especially the guys!  They are simple to prepare, you just have to sit in agony while they smell up your house with all their deliciousness.  If you can handle that, you’re in for a treat.

I like to serve them with different toppings every time.  In the photos here, I have jicama, tomato, scallions and queso fresco.  I’ll often have switch these out with salsa, avocado or guacamole, red onion, cilantro, fresh limes for squeezing, sour cream… you name it, we’ve had it on these tacos.  Whatever we have on hand works- they are versatile and tasty every time.  You can’t mess these up!  Unless you don’t cook them long enough.. that would be your only faux pas.  Also- don’t let them get too dry.  Don’t be afraid to add some water if things are looking dry.

Oh, how I wish I could have these in my tummy today!  They will have to wait for happier tummies here, but please eat some for me, will you?  I am drooling on my keyboard.

PS- They work with beef as well, and are just as yummy.

PPS- You can do them in the oven or the slow cooker, I’ve written directions for both methods below.