Yield: 4 servings
|3 tablespoons||Olive oil|
|3 cups||Coarsely chopped onion|
|3||Garlic cloves, minced|
|3 pounds||Ripe plum tomatoes, coarsely|
|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|
|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