Ketchup
- 6 large ripe tomatoes (about 3 lb.), peeled, cored, seeded and chopped
- 1 medium yellow onion, chopped fine
- 3 Tbsp. dark brown sugar
- 2 cloves garlic, minced
- 1/4 tsp. each: celery seed, ground allspice and cinnamon
- 1 large bay leaf, crumbled
- 1/8 tsp. ground cloves
- 1/3 c. cider vinegar
- Place the tomatoes and onions in a large heavy saucepan; set over moderate heat and cook, covered, stirring often until soft, 20 to 25 minutes.
- Remove vegetables, then put them through a food mill and back into saucepan, discarding any solids.
- Stir in brown sugar, garlic, bay leaf, celery seed, allspice, cinnamon, cloves and vinegar.
- Bring to a boil over moderate heat.
- Adjust heat so the mixture bubbles gently.
- Simmer, uncovered, until it has the consistency of ketchup.
- Store tightly covered in refrigerator. Makes 2 quarts.
tomatoes, yellow onion, dark brown sugar, garlic, celery, bay leaf, ground cloves, cider vinegar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=476724 (may not work)