Ketchup made with fresh tomatoes


 

K Kruger

TVWBB 1-Star Olympian
Ketchup made with fresh tomatoes



10 lb ripe tomatoes, quartered
1 ripe bell pepper, cored, chopped
4 large sweet onions, peeled, chopped
1 ¾ cups apple cider vinegar, unfiltered if available
3 cloves garlic, peeled and lightly crushed
3 4-inch cinnamon sticks
16 whole allspice berries
16 whole cloves
16 black peppercorns
16 green peppercorns
2 tsp celery seed
1 very thin slice fresh ginger
1 ½ tsp mustard powder
pinch cayenne
4 Tblsp light brown sugar
4 Tblsp white sugar
Salt

Purée the tomatoes with the bell pepper in batches in a processor then force through a mesh colander or sieve to remove the skin and seeds. Purée the onions and mix with the tomato purée in a large, non-reactive pot. Bring to a simmer over medium heat, stirring frequently, then reduce the heat to low and cook, stirring occasionally, until the purée is reduced by about one third.

Meanwhile, mix the brown and white sugar together in a small bowl; reserve. In a small dry pot over medium heat, toast the allspice, cloves, cinnamon sticks, celery seed, and peppercorns until fragrant, about 30-45 seconds. Add the garlic, ginger, and vinegar and bring to a boil over high heat; cover, reduce heat to low, and simmer 20-30 minutes.
Remove from heat; strain out the solids, and reserve. Add a good sprinkling of salt to the tomato-onion purée. Add cayenne. Stir in half the mixed sugars, the mustard, and taste. Add half the spiced vinegar, stirring well. Continue reducing the ketchup until it reaches the desired thickness, tasting and adding salt, the mixed sugars, more cayenne, and the spiced vinegar as to taste. Purée in batches in a blender for best consistency. Cool very well. Freeze or process in a water bath for long-term storage.
 

 

Back
Top