A recipe for Tomato Ketchup. Follow the simple recipe instructions for Tomato Ketchup shared by other home cooking experts.
Ingredients
2 lb. Ripe (about 5 or 6 medium) tomatoes, rinsed and diced2 lg. Garlic cloves, smashed
1/2 sm. Onion, diced
1/4 lg. (1-ounce) red bell pepper, diced
1/2 c. Plus 2 Tablespoons light corn syrup
1/2 c. plus 2 Tablespoons cider vinegar
1 Tbs. Salt
2 Tsp. Pickling spices
1/4 c. Tomato paste
Directions
The length of time it takes for the ketchup to thicken depends on the water content of the tomatoes so be patient. Make only with vine-ripened tomatoes. Makes 2 cups. In a medium stainless-steep or enamel saucepan over a low flame cook the tomatoes 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. (The sauce will reduce by about one-half.) 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. Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligramsInfo: from Eat More Weigh Less by Dean Ornish M.D. 1993 Harper Collins recipe by Wolfgang Puck typed for you by Perry Lowell GOURMET July '93
