astray recipes: Homemade tomato ketchup

Categories: Tvfn
Yield: 4 servings

Measure	Ingredient
3 tablespoons	Olive oil
3 cups	Coarsely chopped onion
3	Garlic cloves, minced
3 pounds	Ripe plum tomatoes, coarsely
	Chopped
⅓ cup	Distilled white vinegar
½ cup	Dark corn syrup
¼ teaspoon	Ground cloves
¼ teaspoon	Ground allspice
1 teaspoon	Mustard seeds
½ teaspoon	Ground celery seeds
1 tablespoon	Salt
2 teaspoons	Freshly ground black pepper

In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.

Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.

The ketchup can be sealed in sterilized jars and kept indefinitely.

Yield: 3 cups

COOKING LIVE SHOW #CL8870

homemade tomato ketchup