Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Best Tomato Ketchup
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- #8133
Tomato ketchup is a delicious, tangy condiment that can be easily made at home with just a few simple ingredients. This recipe uses a special blend of spices that yields the best ketchup we've found.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
8 pounds tomatoes
1 medium onion, chopped
1/4 teaspoon cayenne pepper
1 cup sugar
1 cup white vinegar
1 1/2 teaspoon whole cloves
1 piece (1.5 inch size) cinnamon stick, broken
1 teaspoon celery seed
4 teaspoons salt
directions
Peel the tomatoes and remove the stems and cores. Cut into quarters. Let the tomatoes drain slightly in a colander.
Add the tomatoes, onion, and cayenne to a Dutch oven over medium-high heat. Bring to a boil, stirring frequently, and let cook for 15 minutes until the tomatoes are soft.
Remove the tomatoes and onion and press through a sieve. Drain the juice back into the Dutch oven.
Add the sugar to the tomato liquid and bring to a boil. Reduce the heat to a low simmer and cook for 1 1/2 hours or until the liquid has reduced by half.
In a small saucepan, combine the vinegar, cloves, cinnamon stick, and celery seed. Cover and bring to a boil. Let boil for 30-45 seconds then remove from the heat and let stand, covered, until slightly cooled. Strain the mixture, removing the spices, into the tomato liquid.
Add the salt to the ketchup. Bring to a simmer and let cook, uncovered, for 30 minutes or until desired consistency is reached. Stir the ketchup frequently.
Pour the hot ketchup into heated pint-size jars, leaving 1/2-inch headspace. Add the lids and process in a boiling water bath for 10 minutes.
nutrition data
25 calories, 0 grams fat, 6 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 18, 2011
This is a tried and true recipe. To modernize it, use a food strainer to peel and seed the tomatoes first then strain the pulp to remove excess water. It will cut the time in half. I also use a emmersion blender once the onions are soft. No need to use a food mill! Delicious!