Ketchup

  1. 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.
  2. Remove vegetables, then put them through a food mill and back into saucepan, discarding any solids.
  3. Stir in brown sugar, garlic, bay leaf, celery seed, allspice, cinnamon, cloves and vinegar.
  4. Bring to a boil over moderate heat.
  5. Adjust heat so the mixture bubbles gently.
  6. Simmer, uncovered, until it has the consistency of ketchup.
  7. 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)

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