Homemade tomato ketchup

Yield: 4 servings

Measure Ingredient
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
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


Similar recipes