Fresh Tomato Ketchup
Photo: flickr user The Gifted Photographer
Ingredients
1/4 cup Canola Oil
6 pounds Ripe Tomatoes, cored and
inch Cut large wedges
12 ounces Red Onion, cut in wedges
1/2 cup Parsley Leaves, loosely
Packed
3/4 cup Celery, chopped
1/4 cup Carrot, chopped
1 teaspoon Mustard Seed
1 teaspoon Whole Allspice
1 whl Nutmeg
1 1/2 cups Malt Vinegar
3/4 cup Packed Brown Sugar
1 tablespoon Molasses
1 teaspoon Salt
Preparation
1
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Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.)
5
Tools
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Yield:
2.5 servings
Added:
Thursday, February 25, 2010 - 12:27am