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. |