Yield : Makes about 2 1/2 pints
Ingredients
- 6 pounds very ripe tomatoes, peeled and seeded with juices reserved
- 1 onion
- 6 whole cloves
- 6 peppercorns
- 1 sprig fresh rosemary
- 1 celery heart, with leaves
- 2 tablespoons brown sugar
- 1/4 cup cider or raspberry vinegar
- Salt
Equipment:
- Large non-aluminum kettle
- Food mill
Directions
Coarsely chop the tomatoes and place them in the kettle with the reserved juice.
Stud the onion with the cloves and tie it in a double layer of dampened cheesecloth along with the allspice, peppercorns, and rosemary. Add the cheesecloth bag, celery heart, brown sugar, vinegar and a little salt to the tomatoes and bring to a boil, stirring from time to time, over high heat.
Reduce the heat to low and simmer, stirring frequently, for 1 1/2 to 2 hours, or until reduced by half.
Puree the ketchup in a food mill and taste for seasoning. Return the ketchup to the kettle and bring to a boil. Reduce the heat and simmer for 15 minutes. Immediately pour the ketchup into sterilized jars and seal according to manufacturer's directions.
Would you like to leave a comment about this recipe?
Add a comment