Heirloom Tomato Ketchup from Organic Homesteading

Name: Heirloom Tomato Ketchup from Organic Homesteading
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 1 Cup
Cuisine: American
Ingredients: 2 garlic cloves; 1/2 tsp yellow mustard seeds; 1/2 tsp celery seeds; 1/4 tsp whole allspice; 1/4 tsp black peppercorns; 3 lb heirloom tomatoes cut in chunks (about 4-1/2 cups); 2 c onion, chopped (1 medium); 1 c red bell peppers, chopped; 1/3 c cider vinegar; 1 Tbsp sugar (substitute honey, stevia, or maple syrup); 1/2 tsp salt (or to taste)

Heirloom Tomato Ketchup From Organic Homesteading Recipe

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By Mary Mijal
@Numerate

Store bought and homemade ketchup both contain lycopene, an antioxidant
associated with decreased risk of chronic diseases. This recipe has half the
salt of regular ketchup.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

1 Cup

Prep:

45 Min

Cook:

1 Hr 15 Min

Method:

Canning/Preserving

Ingredients

Add to Grocery List

2

garlic cloves
1/2 tsp

yellow mustard seeds
1/2 tsp

celery seeds
1/4 tsp

whole allspice
1/4 tsp

black peppercorns
3 lb

heirloom tomatoes cut in chunks (about 4-1/2 cups)
2 c

onion, chopped (1 medium)
1 c

red bell peppers, chopped
1/3 c

cider vinegar
1 Tbsp

sugar (substitute honey, stevia, or maple syrup)
1/2 tsp

salt (or to taste)

How to Make Heirloom Tomato Ketchup from Organic Homesteading

Step-by-Step

Chop garlic; let stand for 10 minutes.
Place mustard seeds and next 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Combine cheesecloth bag, garlic, tomatoes and next 3 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat and simmer for 20 minutes.
Remove cheesecloth bag and set aside.
Place half of the tomato mixture in a blender. Remove center piece or blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening (to avoid splatters). Blend until smooth.
Strain smooth mixture through a fine mesh sieve into a bowl; discard solids.
Repeat procedure with remaining tomato mixture.
Return mixture to pan. Add cheesecloth bag, sugar and salt, bring to a boil.
Reduce heat and simmer uncovered until reduced to 1 cup (about 45 minutes. Makes 1 cup.