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Friday, April 4, 2014

Home Made Tomato Ketchup

I know what your thinking, with bottled ketchup
readily available why would you want to make it.
When tomatoes come to ripen in the garden we
have so may that we can't use, so we make tomato
sauce to freeze and also this tomato ketchup.
It lasts a long time tightly sealed in the refrigerator.

12 fresh big boy tomatoes or 24 Roma tomatoes
1 white or yellow onion, peeled and diced
6 cloves garlic, peeled and minced
1/4 cup white granulated sugar
2 tablespoons cider vinegar or to taste
1 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cinnamon

Blend all ingredients in a food processor into
a smooth consistency and pour into a sauce pan.
Bring to a boil and then reduce to simmer until
most water is evaporated and ketchup is cooked.
Let cool and store refrigerated in an air tight container.

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