This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Best Tomato Catsup
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- #8133
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
Wash, peel, remove stem ends and cores, and quarter tomatoes. Let tomatoes stand in colander to drain off excess liquid.
In 8 to 10 qt. kettle or Dutch oven, mix tomatoes, onion and cayenne. Bring to boiling; cook until tomatoes are soft, about 15 minutes, stirring occasionally.
Put tomatoes through food mill or a coarse sieve; press to extract juice. Add sugar to tomato juice and return to kettle. Bring to a boil; then simmer briskly 1 1/2 to 2 hours or till mixture is reduced by half (measure depth with ruler at start and end).
Meanwhile, in small saucepan combine next 4 ingredients. Cover; bring mixture to boiling. Remove from heat; let stand.
Strain spiced vinegar mixture into tomato sauce. Discard the spices. Add salt to mixture; simmer till of desired consistency, about 30 minutes. Stir the tomato catsup often.
Pour hot catsup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 10 minutes.
added by
nutrition
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.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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!