| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments |
2 |
Servings |
INGREDIENTS
| 2 |
lb |
Ripe (about 5 or 6 medium) tomatos, rinsed and diced |
| 2 |
lg |
Garlic cloves, smashed |
| 1/2 |
sm |
Onion, diced |
| 1/4 |
lg |
(1-ounce) red bell pepper, diced |
| 1/2 |
c |
Plus 2 Tablespoons light corn syrup |
| 1/2 |
c |
Plus 2 Tablespoons cider vinegar |
| 1 |
tb |
Salt |
| 2 |
ts |
Pickling spices |
| 1/4 |
c |
Tomato paste |
INSTRUCTIONS
Info: from "Eat More, Weigh Less", by Dean Ornish M.D., 1993 Harper
Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET,
July '93 The length of time it takes for the ketchup to thicken depends on
the water content of the tomatos, so be patient. Make only with
vine-ripened tomatos.
Makes 2 cups.
In a medium stainless-steep or enamel saucepan, over a low flame, cook the
tomatos and garlic until the sauce begins to bubble. Add the onion and red
pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and
pickling spices and continue to simmer over the low flame until the sauce
reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce
will reduce by about one-half.) Do not rush. Cook over a low flame to
prevent scorching.
Strain through a food mill and stir in the tomato paste. Correct seasoning
to taste, cool, and refrigerate in a covered container until needed. The
ketchup will thicken slightly as it cools, but it is not the consistency of
store-bought ketchup. The ketchup will keep up to three weeks.
Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0
Sodium: 448.4 milligrams
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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