homemade ketchup + fries

ately I've been making lots of sweeter treats with my surplus of berries, but when I saw this recipe for fries, I knew they'd be a perfect companion for the homemade ketchup I'd made with our harvest of tomatoes.  I've tried making baked fries before but with not much success.  Finding that balance of crispy and crunchy, but not burnt, but then also not soggy and starchy, without frying, has proven elusive.   I was pretty optimistic when I saw this recipe and they ended up turning out perfectly!  I'll be trying this same recipe with some sweet potatoes because sweet potato fries are my favorite and hopefully it'll work out.  I'll let you know the results if they're good!
Last year when we had our first tomato harvest from the garden I made tons of tomato recipes, and this ketchup was one of them.  It was so good I couldn't wait until I got to make it again.  Of course it was a year later that I finally made it again and it's as good as I remember it being last year.  It's just not even worth it to use the Heinz ketchup after tasting homemade ketchup,  there's no comparison.  Ketchup is one of those things I never even thought about as being something you could home-make, but it's so good.  This recipe makes quite a bit, I think I ended up with about two quart jars full, so if you don't think you'll go through it, either half the recipe, or give some to friends! 

Homemade Ketchup
(recipe via Bleubird)
5 pounds heirloom tomatoes, cored and chopped
1 tbsp olive oil
3 garlic cloves, crushed
1 yellow onion, chopped
1/2 c apple cider vinegar
4 tsp salt
1 1/2 t ground pepper
1/4 tsp allspice
1/4 tsp ginger
1/8 tsp cayenne pepper
1/2 cup dark brown sugar
2 tbsp molasses

1. Heat the olive oil in a heavy pot.  Add the onion, stirring occasionally until nice and caramelized.  Add the garlic and cook down a bit, stirring making sure it doesn't burn.  

2. Next add the vinegar to de-glaze the bottom of the pot and then add tomatoes and all of the dry spices.   Cook for 20 minutes. 

3. Using an immersion blender (or blend in a blender or food processor in batches), puree your tomatoes until smooth. stir in brown sugar and molasses. Cook for an additional 20-30 minutes until slightly thickened.

4. Let the ketchup cool and transfer to bottles or jars with air tight lids.  Keep refrigerated for up to 2 weeks.

Baked Matchstick Fries
(recipe via MinimalistBaker)
3-4 russet potatoes
1/4 cup Olive or Canola Oil
Sea salt and/or smoked salt
Black pepper
1 tsp garlic powder
3 cloves garlic, minced
1-2 sprigs fresh rosemary, roughly chopped

1. Preheat oven to 450 degrees. Chop potatoes into a long, thin matchstick shape.

2. Line two baking sheets with foil or parchment paper, if using foil, spray with non-stick.  Add your matchstick-cut potatoes and drizzle with the oil, salt, pepper and garlic powder. Toss to coat.

3. Spread fries a single layer, spaced so they aren’t touching too much. This will help them get crispy and evenly baked.  Bake for 25-35 minutes, flipping at least once so they bake evenly.

4. 10 minutes before your fries finish baking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil and the minced garlic. Saute, stirring frequently, until just slightly brown and aromatic.  Remove from heat and set aside.

5. When the fries are finished, remove from oven, sprinkle again with sea salt, and drizzle the garlic on top.  Add the chopped, fresh rosemary and toss to coat!