Ingredients
800 grams tomatoes (one 28 oz can if you don’t have any fresh ones)
1 medium sized onion
1 small clove of garlic
2 tbsp olive oil
75 grams sugar
3 tbsp vinegar
1 tsp salt
½ tsp cinnamon

Peel the skin off of the tomatoes. Fresh tomatoes should be put into boiling water for a few seconds followed by a ice water dip, this makes the skin come of very easily. Canned tomatoes can be easily peeled or might already be peeled. Fry the finely chopped onion and garlic in olive oil over medium heat without letting them get brown. Add the chopped up tomatoes and the rest of the ingredients and let it simmer until it’s fairly thick. Smooth mixture in a blender and chill for at least a few hours so the flavors can blend.

This ketchup will look a bit odd to most people as it does not contain any artificial coloring and thus looks more orange than the red we are used to. It’s also free of preservatives.

I like variation in my meals, so eating the same meat a few days in a row is not really an option for me. You can, however, freeze the part that you don’t need right away. Let me show you how I prepare turkey breast fillet for freezing.

The way I cut the fillet, depends on the shape of the whole breast I purchased. The other day I thought I had picked up a very nice looking turkey breast, but after unpacking it, it didn’t look so good. The shape was not ideal to cut a lot of portion sized pieces, but I did manage to cut 8 decent ones. The rest of the fillet has been cut into smaller chunks to use in a stir fry.

Instead of just sticking all of the cut fillets into a freezing bag, you should lay them out next to each other on a sheet of baking paper or wax paper. By freezing them this way, the fillets don’t freeze into a single solid block, but can be retrieved from the freezer one by one when needed.

After letting the turkey fillets freeze overnight you can put them into a freezing bag and store them in the freezer. The fillets can be stored for up to 6 months like this.

I usually have some turkey breast fillets and other meat stored like this in my freezer. It’s very convenient to be able to take a single piece out when needed. When one of the kids don’t like a certain meat I’m cooking, they can just choose something else.