| 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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