Tomato Ketchup

Yields:	1 batch
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	Preparation	20 minutes
	Cooking	1 hours
	Ready In	2 hours

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Ingredients

2	pounds	tomatoes	chopped
2	large	garlic cloves	smashed
1/2	small	onion	diced
1	tablespoon	salt
2	teaspoons	pickling spices
1/4	cup	tomato paste

Directions

In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble.

Add the onion and red pepper and cook 1 to 2 minutes.

Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally.

Do not rush. Cook over a low flame to prevent scorching.

Strain through a food mill and stir in the tomato paste.

Correct seasoning to taste, cool, and refrigerate in a covered container until needed.

The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.

The ketchup will keep up to three weeks.

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Member Review

Eggplant Parmesan

This one is a real winner. Freinds and family rave and ask for more. Often requested at potlucks.

Reviewed by Like to cook