Homemade Tomato Ketchup
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 medium
Onion (chopped)1 cup
Sugar1 cup
Cider Vinegar1 tsp
Whole Cloves1 tsp
Celery Seed2 tsps
Dry Mustard1 tsp
PaprikaDirections:
1
In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes
2
Force mixture through a food mill fitted with coarse disk into a bowl
3
In a cleaned kettle stir together puree, sugar, and vinegar, and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes
4
Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika
5
Simmer mixture, stirring until very thick, about 10 minutes
6
Discard bag and season mixture with hot sauce and salt
7
Ketchup may be made 10 days ahead and chilled, covered