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Author Notes: Tomato ketchup made from scratch is so different from bottled ketchup. One rarely thinks of condiments as "fresh" but this form of ketchup is very bright and clean tasting. You can taste the tomato, the spices and it is not laden with sweetness. Treat yourself (and your burger!) and make a batch of this when tomatoes are in season. (Recipe adapted from Better Homes + Gardens) —Sam
Makes about 2 pints
- 8 pounds tomatoes, cored and quartered
- 1/2 cup grated onion
- 1/2 teaspoon ground coriander
- 1 cup sugar
- 1 cup white vinegar
- 1 1/2" cinnamon stick, broken in pieces
- 1 1/2 teaspoons whole cloves
- 1 teaspoon dill seeds
- 1 tablespoon salt
- Add the tomatoes to a large, heavy-bottomed pot, along with the onion and coriander. Gently press the mixture down with a potato masher over medium-high heat. Bring the mixture to a boil, then simmer for 15 minutes until the tomatoes are fairly broken down and the juices fully release.
- Process the tomatoes in batches through a food mill into a clean pot. Discard the skins and seeds. Return the tomato juice to the stove and add the sugar. Bring the mixture back to a boil, then reduce to a vigorous simmer. Let the mixture cook, stirring occasionally, until it is reduce by 1/2 (approximately 1 - 1 1/2 hours).
- In a small saucepan, combine the vinegar, cinnamon sticks, cloves and dill seed. Bring the mixture nearly to a boil, then remove from the heat. Let the spice mixture steep for 5 minutes, then strain the vinegar into a cup or bowl and reserve it. Discard the spices.
- When the tomato sauce is reduced, add the vinegar and 1 tablespoon of salt. Continue to simmer for 30 minutes more, or until mixture is thickened. Remember, the ketchup will thicken more when it is cooled.
- If you want to preserve the ketchup, ladle the hot liquid into sterilized jars. Wipe the rims and seal the lids tightly. Process pints in a boiling-water canner for 35 minutes or 20 minutes for half pints (after water has come to a full boil). Carefully remove the jars from the hot water and let them cool to room temperature. Store in a cool, dry place.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper