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Fresh Tomato Ketchup

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      Title: FRESH TOMATO KETCHUP
 Categories: Sauces, Cyberealm
      Yield: 2 1/2 pints
 
    1/4 c  Canola Oil
      6 lb Ripe Tomatoes, cored and
           Cut in large wedges
     12 oz Red Onion, cut in wedges
    1/2 c  Parsley Leaves, loosely
           Packed
    3/4 c  Celery, chopped
    1/4 c  Carrot, chopped
      1 ts Mustard Seed
      1    Cinnamon Stick
      1 ts Whole Allspice
      1    Whole Nutmeg
  1 1/2 c  Malt Vinegar
    3/4 c  Packed Brown Sugar
      1 tb Molasses
      1 ts Salt
 
  In a large heavy nonreactive pot, heat oil. Add tomatoes, 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 tomatoes/ 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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