Ingredients: |
Ingredients: 6 large ripe tomatoes/ about 3 pounds, peeled
1 medium-sized yellow onion, chopped find
3 Tbs dark brown sugar
2 cloves garlic, minced
1 large bay leaf, crumbled
1/4 tsp celery seeds
1/4 tsp ground allspice
1/4 tsp cinnamon
1/8 tsp ground cloves
1/3 cup cider vinegar
|
Directions: |
Directions:Place tomatoes and onion in a very large heavy sauce pan. Set over moderate heat and cook, covered, stirring often until soft--20-25 minutes. Remove the vegetables, then put them through a food mill (remember the set up with the strainer Grandma had to put fruit through to catch the seeds making black berry jelly or fine applesauce) and back into the saucepan, discarding any solids left in the strainer.
Stir in the brown sugar, garlic, bay leaf, celery seeds, allspice, cinnamon, cloves, and vinegar, and bring to a boil over moderate heat so that the mixture bubbles gently. Simmer, uncovered, stirring often , until it has reached the consistency of ketchup---35 or 40 minutes. Store covered in the refrigerator ( or you can can it with jars with a good seal but it will probably go pretty quickly just out of the frig. |
Personal
Notes: |
Personal
Notes: One summer during the time tomatoes rule, Grandma made some of the best tasting ketchup ever! I didn't have the recipe written down, and I think Grandma was creating it as she went too. This recipe I think is very close to what she made. Remember these were tomato days before everyone was eating salsa. And I only know of one time that she made it.
|
This recipe for Ketchup Grandma style is from