Have you ever thought of making your own condiments? They are fresh and don’t have all the added preservatives and chemicaly altered ingredients. Thanks to MaryJane Butters of MaryJane’s Farm we have this fabulous homemade fresh tomato ketchup recipe (featured in our Summer 2011 issue). Perfect for your fresh baked fries, grilled burgers, or really anything that calls for ketchup.
Homemade Fresh Tomato Ketchup Recipe
Summary: Fresh tomatoes and a variety of spices makes this homemade fresh tomato ketchup recipe out of this world delicious.
- 3 lbs. ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 TB. black peppercorns
- 1/4 tsp. dry mustard
- 1/2 tsp. ground allspice
- 2 whole cloves
- 2 tsp. celery seeds
- 1/2 cinnamon stick
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 1/3 cup light brown sugar
- 1/3 cup apple cider vinegar
- juice of 1/2 lemon
- 1 tsp. sea salt
- Place the tomatoes, onion, garlic, and all of the spices into a stockpot and bring to a simmer. Cook for about 40 minutes, stirring regularly, until about 1/3 of the juices have evaporated. Let sit for 30 minutes to cool. Remove cinnamon stick.
- Put the tomato mixture in a blender and process at the highest speed for 1 minute (pulse to start).
- Run the mixture through a food mill, using the finest mesh screen, or a fine sieve and return to a clean sauce pan. Bring to a simmer, add the brown sugar, vinegar, lemon juice, and salt; adjust spices to taste. Simmer for about 1 hour to thicken the ketchup. Allow to cool to room temperature. Store in a jar in the refrigerator for up to 3 weeks.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s) 40 minute(s)