Marinades recipes
Tomato Catsup
1/2 peck tomatoes (I am not a good judge of sizes so I used a gallon can of diced tomatoes from the restaurant supply)
3 red sweet peppers-diced
2 med sliced onions-diced
2 TBS salt
1/2 cup sugar
2 cups white vinegar
1/4 tsp ground celery seed
2 tsp ground mustard
1 TBS whole allspice
1 TBS whole cloves
1 TBS Ground cinnamon
1 tsp paprika

Tie the spices in a Cheesecloth bundle so you can place it in pot. Cook tomatoes, onions and peppers to make approximately 4 quarts of pulp. Cook at a low simmer so you don;t burn.

I would cook it on low simmer until it is all bubbly then continue to cook for 10 minutes more. Add salt, sugar, and spice pack. Cook at a low simmer for about 1 hour.

Be careful not to burn. Stir every little bit. Add vinegar. Cook until desired consistency. Bottle and process in boiling water bath. The vinegar make a high acid content.

Print this recipe