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6 to 7 pints. Peel and quarter the tomatoes or pass them through a tomato food-mill. In a large non-reactive kettle start frying the onions in the olive oil. After a minute or 2 add the tomatoes and cayenne pepper. Simmer for 20-30 minutes. While the tomatoes are simmering - put the spices in a bag. In another non-reactive pot boil the vinegar with the spices in it. Once it has boiled for a minute you can turn off the heat. When the tomatoes are ready remove the spices and add the vinegar to the tomato mixture. Bring back to a boil and simmer for another 30 minutes. Let it cool for a bit and puree the mixture thoroughly in a food processor or blender. Pour the mixture into a wide oven-proof non-reactive pan or pot and put it in the oven at 300F. Let it reduce in the oven by about 50% - check every 20-30 minutes. This may take up to 2 hours, but is easier than the alternative of stirring it on the stove top for 30 minutes. When it is done it should mound up on a spoon without separating. You will probably need to remove a thin skin the will have formed on the top of the ketchup. This can be canned in pint jars with processing in a boiling water bath 15 minutes.
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