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LOCATION: Recipes >> Preserving >> Tomato Ketchup 16

Print this Recipe    Tomato Ketchup 16

Homemade Tomato Ketchup

4 medium onions, chopped
4 garlic cloves, chopped
four 28-ounce cans whole tomatoes, drained
1/2 cup sugar
1 cup cider vinegar
1 teaspoon whole cloves
1 teaspoon whole allspice, crushed
1 cinnamon stick
1 teaspoon celery seed
2 teaspoons dry mustard
1 teaspoon paprika
Tabasco to taste

In a heavy kettle cook onions, garlic, and tomatoes, covered, over
moderately low heat, stirring occasionally, until onions are very
soft, about 40 minutes. Force mixture through a food mill fitted
with coarse disk into a bowl.

In cleaned kettle stir together puree, sugar, and vinegar and
simmer, uncovered, stirring frequently to prevent scorching, until
reduced by half, about 20 minutes.

Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth
bag and add to tomato mixture with mustard and paprika. Simmer
mixture, stirring, until very thick, about 10 minutes. Discard bag
and season mixture with Tabasco and salt. Ketchup may be made 10
days ahead and chilled, covered. Makes about 1 1/2 cups.

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