Heirloom Tomato Ketchup from Organic Homesteading
By
Mary Mijal
@Numerate
1
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.
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
-
2garlic cloves
-
1/2 tspyellow mustard seeds
-
1/2 tspcelery seeds
-
1/4 tspwhole allspice
-
1/4 tspblack peppercorns
-
3 lbheirloom tomatoes cut in chunks (about 4-1/2 cups)
-
2 conion, chopped (1 medium)
-
1 cred bell peppers, chopped
-
1/3 ccider vinegar
-
1 Tbspsugar (substitute honey, stevia, or maple syrup)
-
1/2 tspsalt (or to taste)
How to Make Heirloom Tomato Ketchup from Organic Homesteading
- 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.
About Heirloom Tomato Ketchup from Organic Homesteading
Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #ketchup, #Heirloom Tomatoes
