RECETAS Y COCINA

Ingredients

• 5 lbs. (2 1/4 kg) very ripe tomatoes
• 2 garlic cloves
• 1 small onion
• 1/3 cup (83.33 ml) vinegar
• 1/2 teaspoon (2.46 ml) finely ground black pepper
• 1/4 teaspoon (1.23 ml) allspice
• 1/4 teaspoon (1.23 ml) cinnamon
• 1/4 teaspoon (1.23 ml) ground cloves
• 1/4 teaspoon (1.23 ml) ginger
• 1/8 tablespoon (.6 ml) cayenne pepper
• 1 1/4 tablespoons (18.5 ml) salt
• 3 tablespoons (44.37 ml) brown sugar

Preparation

Peel and de-seed the tomatoes, chopping them into chunks. Chop the onion very finely, and mince the garlic.

Cook the tomatoes, onion, and garlic in a large saucepan over medium heat. When it reaches a boil, reduce the heat to a simmer and cover partially, to avoid tomato splatter. Stir occasionally.

When the volume has been reduced by about half (after 30-45 minutes), remove from heat and let cool for an hour. Now puree the mixture in a blender or food processor. Add the vinegar and spices, leaving out the salt and sugar, and put everything back on heat, simmering gently for another 10-15 minutes. Be very careful of splatter - boiling tomato ketchup can cause serious burns. When the mixture has thickened a bit, add salt and sugar to taste and pour immediately into sterile jars or bottles. Let it cool completely before using, preferably letting the spice and vinegar mellow overnight.

One helpful suggestion, if you prefer slightly milder spice in your ketchup: tie the whole spices (cinnamon stick, whole cloves, whole peppercorns, etc.) into a small muslin bag and boil along with the tomatoes from the beginning.

This recipe will make slightly less than 1 quart (1 liter) thick ketchup.

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