Homemade tomato ketchup (cl)
3 Cups
Ingredients
| Quantity | 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 |
Directions
Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: 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