Tomato Ketchup

By Hklbrries

The length of time it takes for the ketchup to thicken depends upon the water content of the tomatoes. So be patient - it really is worth the wait. Try this only when you can get flavorful, vine-ripened tomatoes.

Ingredients

• 2 pounds ripe (about 5 or 6 medium) tomatoes, rinsed and diced
• 2 large garlic cloves, smashed
• 1/2 small onion, diced
• 1/4 large (1-ounce) red bell pepper, diced
• 1/2 cup plus 2 tbsp light corn syrup
• 1/2 cup plus 2 tbsp cider vinegar
• 1 tbsp salt
• 2 tsp pickling spices
• 1/4 cup tomato paste

Preparation

Step 1

In a medium stainless-steel or enamel saucepan, over a low flame, cook the tomatoes and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 or 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1 1/2 hours, stirring occasionally. (The sauce will be reduced by about one-half). Do not rush. Cook over a low flame to prevent scorching.

Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.

Note: The ketchup will keep up to three weeks.

Nutritional Information:
Per (2 tablespoon) serving
52 calories
.3 g fat
0 mg cholesterol
448.4 mg sodium