Here's a food quirk about me that I'll let you in on (that is, if you don't know me in real life). I don't like ketchup. It feels so anti-American to say that, but it's true. I really can't stand it. There are a lot of foods that I don't like, but I can at least tolerate. I might like the way they smell, but not care for the taste or the texture. But when it comes to ketchup, I can't even stomach the smell. Yuck.
My husband isn't a huge ketchup eater either. He doesn't hate it like I do, but he doesn't need to have it in the house. I checked the fridge, and we do have a bottle of ketchup in there, but I'm pretty sure it's from the last time we had people over for a party (maybe Father's Day???).
Marisa at Food in Jars posted this Tomato Jam recipe on her blog recently. I'm surprised to admit that it intrigued me (being that I'm so anti-ketchup). I had slightly under 5 pounds of tomatoes in my freezer. **As a side note, did you know that you can freeze your tomatoes whole? Well, now you know.** I decided to give the Tomato Jam a try. Well...not 'a try' as in 'I'll actually taste it', because I don't intend to eat it. I have no problem cooking foods that I don't like just to please others. I do it all the time. Probably half of the stuff I canned this year I won't eat. It's no biggie.
I chopped up the frozen tomatoes as well as the last bit of cherry tomatoes I'll probably get this year (just so I'd make it to 5 pounds). Well, maybe I should say slightly defrosted tomatoes. I took them out of the freezer for about 2 hours and they were still pretty solid. It actually made them really easy to cut up. The only downside was that the peels were coming off. Not too bad if you're using a recipe that calls for peeled tomatoes. However, in this recipe, Marisa notes that the peels are neccessary. I did my best to keep as many of the peels on the tomatoes as possible.