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LOCATION: Recipes >> Preserving >> Tomato Ketchup 05

Print this Recipe    Tomato Ketchup 05

Homemade Tomato Ketchup

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

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