Tomato Catsup
Yield
6 servingsPrep
30 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | quarts |
tomato pulp
|
* |
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | tablespoon |
spices
|
* |
| 1 | tablespoon |
prepared mustard
|
|
| 2 ½ | cups |
vinegar
|
|
| 2 | teaspoons |
black pepper
|
|
| 3 | tablespoons |
salt
|
|
| 1 | each |
onions
chopped |
|
| 3 | tablespoons |
water
cold |
|
| 1 ¼ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | quarts |
tomato pulp
|
* |
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
paprika
|
|
| 15 | ml |
spices
|
* |
| 15 | ml |
prepared mustard
|
|
| 591 | ml |
vinegar
|
|
| 1E+1 | ml |
black pepper
|
|
| 45 | ml |
salt
|
|
| 1 | each |
onions
chopped |
|
| 45 | ml |
water
cold |
|
| 296 | ml |
sugar
|
|
Directions
Prepare tomato pulp by washing and chopping tomatoes, cooking until soft, and rubbing through a sieve.
Tie whole spices and onion in a thin bag.
Mix mustard with cold water.
Combine all ingredients.
Cook slowly, stirring frequently, until thick.
