Fresh Tomato Ketchup

Für 2 1/2 pints

Zutaten

1/4 Tasse Oil

2700 g Ripe Tomatös, cored and

Cut in large wedges

360 g Red Onion, cut in wedges

1/2 Tasse Parsley Leaves, loosely

Packed

3/4 Tasse Celery, chopped

1/4 Tasse Carrot, chopped

1 TL Mustard Seed

1 Cinnamon Stick

1 TL Whole Allspice

1 Whole Nutmeg

1 1/2 Tasse Malt Vinegar

3/4 Tasse Packed Brown Sugar

1 Essl Molasses

1 TL Salt

In a large heavy nonreactive pot, heat oil. Add tomatös, 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 tomatös/ 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


Stichworte	Cyberealm, Sauces

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