Fresh Tomato Ketchup
By: Anonymous
Published: Thursday, February 25, 2010 - 12:27am

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 Cinnamon Stick
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 In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool. 2 Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot. 3 Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well. 4 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 Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. 6 Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months.