I grew San Marzano Tomatoes.
I grew them from seed.
I lost a lot to blossom end rot.
I still managed to harvest a healthy colander full.
I washed them lovingly.
I sliced them in half and put them on a sheet tray.
I sprinkled them with salt, pepper and a generous slurp of extra virgin olive oil.
I gave them just the tiniest kiss of sugar, some herbs and a crushed garlic clove.
I roasted them in a low oven until their juices ran and their skins loosened.
I ran them through a fine strainer to get the most blazingly red and deliciously sweet puree.
I put the puree in a pot and cooked it with vinegar, sugar, celery salt, clove, onion powder, garlic powder, salt and pepper.
I cooked it for an hour, all the time tasting, seasoning and re-seasoning.
When it tasted perfect, I put it in a bowl to cool.
The result? A scant quarter cup of homemade ketchup.
Not exactly bountiful.
Was it worth it? Yup.
Would I do it again?
In a heartbeat.