Tomato Ketchup
Yield
1 batchPrep
20 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tomatoes
chopped |
|
| 2 | large |
garlic cloves
smashed |
*
|
| ½ | small |
onions
diced |
|
| 1 | tablespoon |
salt
|
|
| 2 | teaspoons |
pickling spices
|
*
|
| ¼ | cup |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tomatoes
chopped |
|
| 2 | large |
garlic cloves
smashed |
*
|
| 0.5 | small |
onions
diced |
|
| 15 | ml |
salt
|
|
| 1E+1 | ml |
pickling spices
|
*
|
| 59 | ml |
tomato paste
|
|
Directions
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 1½ 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.
