Fresh Tomato Ketchup

About This Recipe

“A quite wonderful combination of spice makes this ketchup, a Joanne Weir recipe, worth the effort.”

Ingredients

• 5 lbs tomatoes, ripe, quartered
• 3 medium red onions, finely chopped
• 1 red bell pepper, cored and seeded
• 1 garlic clove, thinly sliced
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 1 tablespoon allspice berry

 

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Ingredients

• 2 teaspoons whole cloves
• 2 teaspoons celery seeds
• 1 slice fresh ginger
• 1 cinnamon stick
• 2 bay leaves
• 1/2 cup packed dark brown sugar
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground mace
• 1 cup cider vinegar
• 1 teaspoon coarse salt
• 1 pinch cayenne

Directions

1. Place the tomatoes, onions, bell pepper and garlic in a large pot.

Page 2 of 2Fresh Tomato Ketchup (cont.)

 

3 of 4Fresh Tomato Ketchup

Directions

2. Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
3. Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
4. Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
5. Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
6. Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
7. Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
8. Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
9. While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.

 

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Nutrition Facts

Serving Size: 1 (3105 g)

Servings Per Recipe: 1

Amount Per Serving

%

Calories 286.3

 

Calories from Fat 22

8%

Amount Per Serving

%

Total Fat 2.5g

3%

Saturated Fat 0.3g

1%

Cholesterol 0.0mg

0%

Sugars 46.8 g

Sodium 630.4mg

26%

Total Carbohydrate 62.7g

20%

Dietary Fiber 10.3g

41%

Sugars 46.8 g

187%

Protein 7.2g

14%

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