Fresh Tomato Ketchup

  0.25 Becher Oil
  6 Ripe Tomatös, cored and
   Cut in large wedges
  12 ounce Red Onion, cut in wedges
  0.5 Becher Parsley Leaves, loosely
   Packed
  0.75 Becher Celery, chopped
  0.25 Becher Carrot, chopped
  1 geh. TL Mustard Seed
  1 Cinnamon Stick
  1 geh. TL Whole Allspice
  1 Whole Nutmeg
  1.5 Becher Malt Vinegar
  0.75 Becher Packed Brown Sugar
  1tb Molasses
  1 geh. TL Salt



Zubereitung:
In a large heavy nonreactive pot, heat oil. Add tomatös, 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 tomatös/ 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



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