Fresh Tomato Ketchup
Prep Time: 30 minutes
Cook Time: 1 hour, 40 minutes
Makes: 2-3 cups
Ingredients
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3
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lbs ripe tomatoes, chopped
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1
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medium onion, chopped
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3
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garlic cloves, crushed
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1
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T black peppercorns
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¼
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t dry mustard
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½
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t ground allspice
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2
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whole cloves
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2
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t celery seeds
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½
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cinnamon stick
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1
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t paprika
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¼
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t cayenne
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⅓
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cup light brown sugar
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⅓
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cup apple cider vinegar
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1
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t sea salt
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juice of ½ lemon
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Directions
- Place the tomatoes, onion, garlic, and all of the spices into a stockpot and bring to a simmer. Cook for about 40 minutes, stirring regularly, until about ⅓ of the juices have evaporated. Let sit for 30 minutes to cool. Remove cinnamon stick.
- Put the tomato mixture in a blender and process at the highest speed for 1 minute (pulse to start).
- Run the mixture through a food mill, using the finest mesh screen, or a fine sieve and return to a clean sauce pan. Bring to a simmer, add the brown sugar, vinegar, lemon juice, and salt; adjust spices to taste. Simmer for about 1 hour to thicken the ketchup. Allow to cool to room temperature. Store in a jar in the refrigerator for up to 3 weeks.
- To freeze the ketchup, store in plastic canning jars (like those sold by Ball); when ready to use, thaw and simmer for 15–20 minutes to allow the extra water to evaporate.
*To make the ketchup from frozen, whole tomatoes, thaw tomatoes completely and drain in colander. Quarter the tomatoes instead of chopping. Since you’ll lose most of the tomatoes’ water when draining, you’ll end up with less volume. In step 3, reduce the sugar and vinegar to ¼ cup each, and the salt to ½ t; when thickening, simmer for only 30 minutes.*
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