Sun-dried tomato ketchup

1. Soak sundried tomatoes in boiling water for 30 minutes, until soft. Heat oil in a small saucepan over medium heat, add onion and sauté 3-4 minutes or until translucent. Add garlic and tomato paste, and cook for another minute or two. In a blender, or food processor combine sundried tomatoes and their soaking liquid with all of the other ingredients and purée the mixture until smooth.
2. Transfer the purée to a small saucepan, and bring to a gentle simmer over medium heat. Reduce heat to low, cover and let simmer for 20 minutes, stirring occasionally. Transfer to a small jar, and let cool completely before refrigerating.
3. Leftover ketchup will keep for up to a week in the fridge.

Meat

1. See instruction link above recipe for grinding.
2. The most important thing to remember when grinding your own meat is to have everything very cold. I chilled the processor bowl and blade as well the meat in the freezer for about 30 minutes before I started grinding.
3. Once ground, roll the ground meat mixture into balls about the size of a walnut.
4. Cook in a cast iron skillet over medium high heat, shaking the pan to keep the balls rolling and evenly brown on all sides. It should take 7-9 minutes for about a medium depending on the size of your balls. Skewer each ball on a sprig of fresh rosemary and serve with homemade sundried tomato ketchup.