1/4 c Canola Oil
6 lb Ripe Tomatoes, cored and
Cut in large wedges
12 oz Red Onion, cut in wedges
1/2 c Parsley Leaves, loosely
Packed
3/4 c Celery, chopped
1/4 c Carrot, chopped
1 ts Mustard Seed
1 Cinnamon Stick
1 ts Whole Allspice
1 Whole Nutmeg
1 1/2 c Malt Vinegar
3/4 c Packed Brown Sugar
1 tb Molasses
1 ts Salt
In a large heavy nonreactive pot, heat oil. Add
tomatoes, onions, parsley, celery, and carrot. Bring
to a simmer. Reduce heat. Simmer slowly, uncovered,
for 45 minutes, stirring occasionally. Cool.
Press through a food mill or fine sieve, seperating as
much thick puree as possible. Discard solids and
return puree to a clean pot.
Tie mustard, cinnamon, allspice, and nutmeg in a
cheesecloth bag. Crush spices with a meat mallet. Add
to puree along with vinegar, brown sugar, molasses,
and salt. Mix well.
Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
until mixture thickens and is reduced to 4 or 5 cups,
stirring frequently. (Cooking tine will depend on
juiciness of tomatoes/ Gradually reduce heat and stir
more frequently as mixture becomes thicker to prevent
sticking and excessive splattering.)
Remove spice bag. Ladle ketchup into 2 or 3 sterilized
pint canning jars. Seal. Cool on rack to room
temperature. Store in refrigerator up to 2 months.
Source: Victoria Magazine, August 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
