homemade tomato ketchup
Alex Irvine
Dip... from Gourmet...
ingredients
- 4 medium onions, chopped
- 4 garlic cloves, chopped
- four 28-ounce cans whole tomatoes, drained
- 1/2 cup sugar
- 1 cup cider vinegar
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice, crushed
- 1 cinnamon stick
- 1 teaspoon celery seed
- 2 teaspoons dry mustard
- 1 teaspoon paprika
- Tabasco to taste
directions
- 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. Force mixture through a food mill fitted with coarse disk into a bowl.
- 2
In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.
- 3
Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and
- 4
paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and
- 5
salt. Ketchup may be made 10 days ahead and chilled, covered.
- 6
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notes
We call this "Dip" in our house.
Source: Gourmet
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