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    You are in: Home / Recipes / Fresh Tomato Ketchup Recipe
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    Fresh Tomato Ketchup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    Chef Kate's Note:

    A quite wonderful combination of spice makes this ketchup, a Joanne Weir recipe, worth the effort.

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    Units: US | Metric


    1. 1
      Place the tomatoes, onions, bell pepper and garlic in a large pot.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
    6. 6
      Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
    7. 7
      Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:

    • on August 07, 2011


      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.

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    • on September 25, 2008


      This is delicious ketchup. We've made three batches of ketchup this year, each from a different recipe, and this is far and away the best. We don't mind if the ketchup is a bit chunky so we don't bother with the food mill. We'll be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fresh Tomato Ketchup

    Serving Size: 1 (3105 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 286.3
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 630.4 mg
    Total Carbohydrate 62.7 g
    Dietary Fiber 10.3 g
    Sugars 46.8 g
    Protein 7.2 g

    The following items or measurements are not included:

    allspice berries

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