Fog City Diner's Tomato Ketchup
Yield
5 servingsPrep
10 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
italian plum (roma) tomatoes
ripe, coarsely chopped |
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | tablespoon |
garlic
minced |
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
pickling spices
|
*
|
| 1 | small |
cinnamon sticks
about 1/4 inch long |
*
|
| 1 ½ | teaspoons |
dry mustard
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
cornstarch
dissolved in |
|
| ¼ | cup |
water
cold |
|
| ¼ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
italian plum (roma) tomatoes
ripe, coarsely chopped |
|
| 355 | ml |
sugar
|
|
| 237 | ml |
apple cider vinegar
|
|
| 15 | ml |
garlic
minced |
|
| 3.8 | ml |
salt
|
|
| 7.5 | ml |
pickling spices
|
*
|
| 1 | small |
cinnamon sticks
about 1/4 inch long |
*
|
| 7.5 | ml |
dry mustard
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
cornstarch
dissolved in |
|
| 59 | ml |
water
cold |
|
| 1.3 | ml |
cayenne pepper
|
|
Directions
Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan.
Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently.
Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently.
Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes.
(Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature.
Store the tomato ketchup, covered, in the refrigerator for up to a month.
Makes about 5 cups.
