Marinades recipes
Chunky Homemade Tomato Ketchup
4 pounds slightly overripe tomatoes -- cored, seeded, and chopped
1 large onion -- finely chopped
2 garlic cloves -- finely chopped
2/3 cup cider vinegar
3 tablespoons dark brown sugar
2 teaspoons salt
1 teaspoon powdered mustard
1 teaspoon ground mace
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon cayenne

Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat to moderately-low. Simmer, partially covered, for an hour. Stir often and be sure ketchup doesn't scorch.

Adjust seasonings and add more sugar or vinegar if you wish . Continue to simmer if not thickened. Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.

Cover jars loosely with new, two-piece lids. Let jars stand until ketchup cools and lids are slightly indented in center. Screw jars tightly closed and store in refrigerator. Ketchup will keep well for up to 6 months.

This recipe yields 3 half-pints.

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