Julee Rosso, Sheila Lukins

Tomato Time Ketchup

Preparation info

  • 2

    cups
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Here’s a full-flavored tomato ketchup that went straight from grandma’s recipe box into the microwave. The fresh flavor really leaps out, and it’s smooth and thick, as a ketchup should be.

Ingredients

  • 3 pounds ripe tomatoes, cored and quartered
  • ½ cup cider vinegar
  • ¼

Method

  1. Arrange the tomatoes packed tightly in a single layer in a 2½-quart microwave-safe casserole, and cover loosely with microwave-safe plastic wrap. Cook at full power (650 to 700 watts) for 40 minutes, stirring and breaking up the mixture with a wooden spoon every 10 minutes.
  2. Allow the tomatoes to cool slightly. Then purée them in a food processor or blender. Str