Title: Fresh Tomato Ketchup
Categories: Sauce
Yield: 2 1/2 pints

1/4	c	Canola Oil
6	lb	Ripe Tomatoes, cored and
		Cut in large wedges
12	oz	Red Onion, cut in wedges
1/2	c	Parsley Leaves, loosely
		Packed
3/4	c	Celery, chopped
1/4	c	Carrot, chopped
1	ts	Mustard Seed
1		Cinnamon Stick
1	ts	Whole Allspice
1		Whole Nutmeg
1 1/2	c	Malt Vinegar
3/4	c	Packed Brown Sugar
1	tb	Molasses
1	ts	Salt

In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

previous

next