Fresh tomato ketchup
2 1/2 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Canola Oil |
| 6 | pounds | Ripe Tomatoes, cored and |
| Cut in large wedges | ||
| 12 | ounces | Red Onion, cut in wedges |
| ½ | cup | Parsley Leaves, loosely |
| Packed | ||
| ¾ | cup | Celery, chopped |
| ¼ | cup | Carrot, chopped |
| 1 | teaspoon | Mustard Seed |
| 1 | Cinnamon Stick | |
| 1 | teaspoon | Whole Allspice |
| 1 | Whole Nutmeg | |
| 1½ | cup | Malt Vinegar |
| ¾ | cup | Packed Brown Sugar |
| 1 | tablespoon | Molasses |
| 1 | teaspoon | Salt |
Directions
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