| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces, Cyberealm | 2 | 1/2 pints | |
INGREDIENTS
| 1/4 | c | Canola Oil |
| 6 | lb | Ripe Tomatoes, cored and |
| Cut in large wedges | ||
| 12 | oz | Red Onion, cut in wedges |
| 1/2 | c | Parsley Leaves, loosely |
| Packed | ||
| 3/4 | c | Celery, chopped |
| 1/4 | c | Carrot, chopped |
| 1 | ts | Mustard Seed |
| 1 | Cinnamon Stick | |
| 1 | ts | Whole Allspice |
| 1 | Whole Nutmeg | |
| 1 1/2 | c | Malt Vinegar |
| 3/4 | c | Packed Brown Sugar |
| 1 | tb | Molasses |
| 1 | ts | Salt |
INSTRUCTIONS
In a large heavy nonreactive pot, heat oil. Add tomatoes, 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 tomatoes/ 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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