tomato ketchup recipe?

Question

anyone have a recipe or a link to make tomato ketchup?
i have a lotta tomatoes left at the minute and would like to try making some tommy k!

it MAY be easier to buy it, but would you prefer mcdonalds or steak??!

Answer 1

* 1 peck tomatoes (approximately 8 quarts)
* 1/2 cup sugar
* 2 tablespoons dry mustard
* 1 tablespoon ground allspice
* 2 cups cider vinegar
* 3 tablespoons salt
* 1 tablespoon black pepper
* 1 teaspoon ground cloves

PREPARATION:
Select good, ripe tomatoes. Scald and strain through a coarse sieve to remove seed and skin. Measure 1 gallon. When the tomatoes become cold add the remaining ingredients. Let simmer slowly for 3 hours. Pour into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath. Add 5 minutes processing time for altitudes from 1,001 to 6,000 feet, and another 5 minutes if over 6,000 feet.

Answer 2

Because you are using fresh tomatoes, you will have to tinker with this recipe a little. It is from Gourmet Magazine and epicurious.com

HOMEMADE TOMATO KETCHUP

4 medium onions, chopped
4 garlic cloves, chopped
four 28-ounce cans whole tomatoes, drained
1/2 cup sugar
1 cup cider vinegar
1 teaspoon whole cloves
1 teaspoon whole allspice, crushed
1 cinnamon stick
1 teaspoon celery seed
2 teaspoons dry mustard
1 teaspoon paprika
Tabasco to taste

In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.
In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.

Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.

Makes about 1 1/2 cups.

Gourmet
July 1994


Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 3

Steak please. That will go beautifully with errrr....tomato ketchup. I'll have mine on the side though so I can just eat the steak and not the tommy sauce.

Rare please.

Cheers

Answer 4

It's easyer to buy it.