Lisa Atwood, Rebecca Courchesne, Rick Field

Classic Ketchup

Name: Classic Ketchup
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 1½ tsp whole cloves; ½ tsp peppercorns; ½ tsp red pepper flakes; 1½ cups (12 fl oz/375 ml) cider vinegar; 4 cloves garlic, lightly crushed; 1 cinnamon stick, crushed; 1 Tbsp celery seeds; 1½ tsp whole allspice; 1 Tbsp olive oil; 3 yellow onions, coarsely chopped; 3 small red bell peppers (capsicums), seeded and coarsely chopped; 3 small red bell peppers (capsicums), seeded and coarsely chopped; 12 lb (6 kg) tomatoes; 1½ tsp salt; 2 Tbsp sugar

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Make this ketchup when tomatoes are at their summer best. Sweet, juicy garden-fresh tomatoes are reduced to a gently spiced, lusciously thick condiment. Your favorite purchased ketchup will never taste the same after you sample this irresistible homemade version.

Ingredients

12 lb (6 kg) tomatoes
1 Tbsp olive oil

Sauce
Gluten-free
Summer
Vegan

Method

Have ready hot, sterilized jars and their lids.

Blanch, peel, and core the tomatoes, then cut into quarters. In a large nonreactive saucepan over medium-low heat, warm the olive oil. Add the onions and peppers and cook until tender, about 5 minutes. Add the tomatoes and cook until tender, about 30 minutes.