3 tablespoons olive oil
3 cups coarsely chopped onion
3 garlic cloves, minced
3 pounds ripe plum tomatoes, coarsely chopped
1/3 cup distilled white vinegar
1/2 cup dark corn syrup
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon mustard seeds
1/2 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