Heirloom Tomato Ketchup from Organic Homesteading

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Have you made this?

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 votes

Serves:

1 Cup

Prep:

45 Min

Cook:

1 Hr 15 Min

Method:

Canning/Preserving

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)

How to Make Heirloom Tomato Ketchup from Organic Homesteading

Step-by-Step

1Chop garlic; let stand for 10 minutes.
2Place mustard seeds and next 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
3Combine 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.
4Place 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.
5Strain smooth mixture through a fine mesh sieve into a bowl; discard solids.
6Repeat procedure with remaining tomato mixture.
7Return mixture to pan. Add cheesecloth bag, sugar and salt, bring to a boil.
8Reduce heat and simmer uncovered until reduced to 1 cup (about 45 minutes. Makes 1 cup.