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1 batch
suggest servings
| 2 | pounds | tomatoes | chopped |
| 2 | large | garlic cloves | smashed |
| 1/2 | small | onion | diced |
| 1 | tablespoon | salt | |
| 2 | teaspoons | pickling spices | |
| 1/4 | cup | tomato paste |
In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble.
Add the onion and red pepper and cook 1 to 2 minutes.
Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally.
Do not rush. Cook over a low flame to prevent scorching.
Strain through a food mill and stir in the tomato paste.
Correct seasoning to taste, cool, and refrigerate in a covered container until needed.
The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.
The ketchup will keep up to three weeks.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1772mg | 74% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 4.0g | 14% |
| Sugars 8.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 43% | Vitamin C | 55% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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