Tomato Ketchup



Tomato Ketchup
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In the following recipe, I relied on Lydia Maria Child’s cookbook for seasoning, but for method I referred to a recipe in “The Household Receipt Book for 1874,” published in Burlington, Vt., as a complimentary marketing piece.
Tomato Ketchup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In the following recipe, I relied on Lydia Maria Child’s cookbook for seasoning, but for method I referred to a recipe in “The Household Receipt Book for 1874,” published in Burlington, Vt., as a complimentary marketing piece.
Ingredients
  • 4 lbs. fresh tomatoes peeled and stems removed
  • 1/8 tsp. sea salt
  • 1 large onion chopped fine
  • 4 cloves whole garlic peeled but not chopped
  • 1 Tbsp. cider vinegar
  • 2 Tbsps. brown sugar
  • 1 tsp. whole brown mustard seeds
  • 4 whole cloves
  • 1 tsp. allspice berries
  • 1 tsp. black pepper ground
  • ½ tsp. mace ground
Servings:
Units:
Instructions
  1. Cut the tomatoes into sixths and place in a nonreactive pot. Add the salt, onion, and garlic and bring to a boil over medium heat. Add the rest of the ingredients. Reduce the heat and simmer uncovered for 2 hours or more until the volume is reduced by half.
  2. Remove and discard the garlic cloves. Put the sauce through a food mill or a large sieve and taste for seasoning. Freeze or refrigerate your ketchup. Or you can make it in a larger quantity and bottle and preserve it in a canning kettle.
Recipe Notes

Your homemade ketchup has no preservatives, so it will not keep as long in the refrigerator as commercial ketchups.

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