Salmon cakes and hash browns with homemade ketchup
Homemade ketchup is a bit of a revelation. It's better than organic commercial ketchup, which tastes like everybody else's commercial ketchup. Homemade is a bit chunkier, and tastes like an amalgamation of all the ingredients; commercial just tastes of ketchup.
This was the first product of our tomatoes last year, and we used the recipe in the 1977 edition of Irma Rombauer's Joy of Cooking. I would recommend making ketchup to anyone who cans, because it's so worth the effort. Your kids might have a little trouble making the transition, because it is different- spicier and not quite so sweet.
All I know is, I'm never going back to commercial, and we'll be making more from some of this year's harvest, Lord willing that we get one.