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  Fresh Tomato Ketchup
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 274
Ingredients:
1/4 cup Canola Oil
6 lb Ripe Tomatoes, cored and
Cut in large wedges
12 oz Red Onion, cut in wedges
1/2 cup Parsley Leaves, loosely
Packed
3/4 cup Celery, chopped
1/4 cup Carrot, chopped
1 tsp Mustard Seed
1 Cinnamon Stick
1 tsp Whole Allspice
1 Whole Nutmeg
1 1/2 cup Malt Vinegar
3/4 cup Packed Brown Sugar
1 tbsp Molasses
1 tsp Salt
Instructions:
In a large heavy nonreactive pot, heat oil. Add tomatoes, onions,
parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer
slowly, uncovered, for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as much thick
puree as possible. Discard solids and return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag.
Crush spices with a meat mallet. Add to puree along with vinegar,
brown sugar, molasses, and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture
thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking
tine will depend on juiciness of tomatoes/ Gradually reduce heat and
stir more frequently as mixture becomes thicker to prevent sticking
and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning
jars. Seal. Cool on rack to room temperature. Store in refrigerator
up to 2 months.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
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