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Tomato Ketchup

Category: Breads + Baked Goods Breakfast Dips + Sauces Dips and Sauces Kitchen Tricks Salad Side Dishes Snacks
  • 10 cups tomatoes (Roma preferred), chopped and seeded
  • 2  large onions, chopped
  • 3 large tart apples, cored and chopped
  • 5 whole cloves
  • 5 whole black peppercorns
  • 5  pieces of whole or pinches of ground all spice
  • 1 Tbs  sea salt
  • 1 cup apple cider vinegar
  • 4 Tbs Sucanat (raw unprocessed sugar- if you don’t have any, I suppose you could use regular sugar)
  • 2 sprigs fresh sage (or 1 Tbs dry)
  • 1 sprig  fresh rosemary (or 1/2 Tbs dry)
  • 1 tsp   cayenne pepper (optional)
  1. Measure out all the spices (accept sage and rosemary) and tie them up in a little square of gauze, cheesecloth, or light cotton fabric (good use for an old but clean t-shirt) with a thread to form a little bag.
  2. Process tomatoes, onions and apples in a food processor or blender. As this is a large recipe, you have to do this in batches.
  3. Pour processed ingredients along with the spice bag into a pot. Simmer until volume is reduced into one half
  4. Chop the sage and rosemary and to the pot.
  5. Add salt, vinegar, sucanat and cayenne powder and bring to a boil again.
  6. Turn off the heat and pour hot ketchup into jars. If using sterilized jars, seal immediately. Otherwise let cool and then cover and store in fridge or freezer.