| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 3 | c | Coarsely chopped onion |
| 3 | Garlic cloves, minced | |
| 3 | lb | Ripe plum tomatoes, coarsely chopped |
| 1/3 | c | Distilled white vinegar |
| 1/2 | c | Dark corn syrup |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground allspice |
| 1 | ts | Mustard seeds |
| 1/2 | ts | Ground celery seeds |
| 1 | tb | Salt |
| 2 | ts | Freshly ground black pepper |
INSTRUCTIONS
In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool. The ketchup can be sealed in sterilized jars and kept indefinitely. Yield: 3 cups Recipe by: Cooking Live Show #CL8870 Posted to MC-Recipe Digest V1 #598 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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