Ketchup @thewildharvest

Serving: 3 pints

3 lbs of tomatoes, chopped
1/2 cup onion, diced
1/2 cup apple cider vinegar
2 1/2 Tbsp honey
1 tsp brown mustard
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper

1. Add all ingredients to a pot and bring to a boil, simmer for up to an hr.
2. Remove from heat and blend ingredients.
3. Pour into a mason jar and store in the refrigerator for up to 14 days.

** You can separate and freeze some for future use.

Mozzarella Tomato Spears @thewildharvest

4 large tomatoes, sliced
1/2 cup basil, chopped
1 Tbsp olive oil
1 cup mozzarella
1 cup parmesan

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Spread out the tomato slices on the baking sheet. Top each slice with cheese, basil, and drizzle with olive oil.
4. Bake for 10 min or until cheese is melted.
5. Turn off the oven and turn on the broiler, broil for 2-3 min.
6. Enjoy!

**Also try this on a grill, line the grill rack with foil.