Fresh Tomato Ketchup

Name: Fresh Tomato Ketchup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 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

(2)

Recipe by Chef Kate

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

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READY IN: 3hrs

YIELD: 4 cups

UNITS: US

INGREDIENTS

Nutrition

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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