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Homemade Tomato Ketchup

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“Homemade is always better. This ketchup can be sealed in sterilized jars and kept indefinitely.”
READY IN:
2hrs 20mins
SERVES:
24
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
  2. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
  3. Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.

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