Fresh Tomato Ketchup
- Ready In:
- 3hrs
- Ingredients:
- 18
- Yields:
-
4 cups
ingredients
- 5 lbs tomatoes, ripe, quartered
- 3 medium red onions, finely chopped
- 1 red bell pepper, cored and seeded
- 1 garlic clove, thinly sliced
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon allspice berry
- 2 teaspoons whole cloves
- 2 teaspoons celery seeds
- 1 slice fresh ginger
- 1 cinnamon stick
- 2 bay leaves
- 1⁄2 cup packed dark brown sugar
- 1 teaspoon sweet paprika
- 1⁄4 teaspoon ground mace
- 1 cup cider vinegar
- 1 teaspoon coarse salt
- 1 pinch cayenne
directions
- Place the tomatoes, onions, bell pepper and garlic in a large pot.
- Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
- Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
- Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
- Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
- Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
- Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
- Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
- While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.
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Reviews
-
Made this today with an immersion blender and I did sieve out the stuff that didn't blend well, losing about a cup of pulp, etc. The instructions stated that to can it, plan on sterilizing 4 pint jars, so I did. I was pretty sad, then, when after cooking down most of the day I barely cleared a single pint. It's very flavorful but there is nowhere near 4 pints of finished product with this recipe (I had two friends coming over who love fresh ketchup and I had hoped to send each home with their own jar but there was barely enough for our family). Next time I will definitely double this recipe. It's very, very tasty but we'll go through this batch in a week - if you like ketchup, def. consider doubling the recipe.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>