This image courtesy of Joseph DeLeo

Cooking Methodpreserving


Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationlactose-free, low-fat, peanut free, tree nut free, vegan, vegetarian

Taste and Texturespiced, sweet, tart

Type of DishCondiments


  • 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
  • Large non-aluminum kettle
  • Food mill


  1. Coarsely chop the tomatoes and place them in the kettle with the reserved juice.

  2. 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.

  3. Reduce the heat to low and simmer, stirring frequently, for 1 1/2 to 2 hours, or until reduced by half.

  4. 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.


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