Homemade Tomato Ketchup

Yield:
3 cups
Level:
Easy
Ingredients
  • 3 tablespoons olive oil
  • 3 cups coarsely chopped onion
  • 3 garlic cloves, minced
  • 3 pounds ripe plum tomatoes, coarsely chopped
  • 1/3 cup distilled white vinegar
  • 1/2 cup dark corn syrup
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground celery seeds
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
Directions
  • In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool. The ketchup can be sealed in sterilized jars and kept indefinitely.


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    Recipe courtesy of Food Network Kitchen