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Tomato Ketchup |
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Tomato Ketchup - print recipe
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| Yield: |
| 2 |
| Ingredients: |
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1.0 kg
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Ripe (about 5 or 6 medium) tomatos, rinsed and diced |
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2 lrg
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Garlic cloves, smashed |
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1/2 sm
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Onion, diced |
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1/4 lrg
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(1-ounce) red bell pepper, diced |
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1/2 cup
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Plus 2 Tablespoons light corn syrup |
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1/2 cup
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Plus 2 Tablespoons cider vinegar |
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20 ml
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Salt |
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2 tsp
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Pickling spices |
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1/4 cup
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Tomato paste |
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| Method: |
July '93 The length of time it takes for the ketchup to thicken depends on the water content of the tomatos, so be patient. Make only with vine-ripened tomatos.
Makes 2 cups.
In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about one-half.) Do not rush. Cook over a low flame to prevent scorching.
Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks.
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