Tomato Ketchup
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.
  • 4lbs. fresh tomatoespeeled and stems removed
  • 1/8tsp. sea salt
  • 1 large onionchopped fine
  • 4cloves whole garlicpeeled but not chopped
  • 1Tbsp. cider vinegar
  • 2Tbsps. brown sugar
  • 1tsp. whole brown mustard seeds
  • 4 whole cloves
  • 1tsp. allspice berries
  • 1tsp. black pepperground
  • ½ tsp. maceground
  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.

Merry Post

Latest posts by Merry Post (see all)