Tomato Ketchup

• 6- 1/2 pounds, 1-78 ounces, weight Tomatoes
• 10 tablespoons, 7 pinches Cider Vinegar
• 10 whole Cloves
• 4 whole Cardamom Pods
• 1/2 teaspoons White Pepper
• 1/2 teaspoons Ground Pimento
• 1/2 teaspoons Ground Cinnamon
• 2 teaspoons Mild Paprika Powder
• 2-23 ounces, weight Granulated Sugar
• 2 teaspoons Salt
• 4 cloves Garlic, Chopped
• 1 ounces, weight Sun Dried Tomatoes

1. 1 Add all the ingredients together in a large pan (soup pan is great) and bring to a boil.
2. 2.
3. Turn the heat down and cook the mixture for another 2 hours and reduce by at least a third.
4. 3.
5. Pass the mixture through a sieve and check the thickness.
6. If you want you could cook it down further or use a thickening agent.
7. 4.
8. Save the ketchup in sterilized bottles.
9. Unopened, the ketchup will keep for 8 10 months.
10. After opening save in the fridge.

weight tomatoes, pinches cider vinegar, cardamom, white pepper, ground pimento, ground cinnamon, paprika powder, sugar, salt, garlic, tomatoes

Taken from tastykitchen.com/recipes/homemade-ingredients/tomato-ketchup/ (may not work)