Name: Classic Ketchup
Yield: Makes 6 half-pint (8–fl oz/250-ml) jars
Ingredients: Garlic, 4 cloves, lightly crushed; Tomatoes, 12 lb (6 kg); Olive oil, 1 tablespoon; Yellow onions, 3, coarsely chopped; Small red bell peppers, 3, seeded and coarsely chopped; Salt, 1½ teaspoons; Cider vinegar, 1½ teaspoons; Cinnamon stick, 1, crushed; Red pepper flakes, ½ teaspoon; Whole cloves, 1½ teaspoons; Celery seeds, 1 tablespoon; Whole allspice, 1½ teaspoons; Peppercorns, ½ teaspoon; Sugar, 2 tablespoons

Preparation info

Makes
6 pint
jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

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 version.

Ingredients

Tomatoes, 12 lb (6 kg)
Olive oil, 1 tablespoon<

Method

Have ready 6 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 bell peppers and cook until tender, about 5 minutes. Add the tomatoes and cook until tender, about 30 minutes.

Meanwhile, place the garlic, cinnamon, celery seeds, allspice, cloves,