Tomatoes
Roger Phillips
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La Belle Cuisine - More Condiment Recipes 

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Ketchup

"Condiments are like good friends -
highly thought of, but often taken for granted."
~ Marilyn Kaytor

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Tomatoes on Vine
Photographic Print
Diamond, Mitch
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Ketchup
Glorious American Food
by Christopher Idone, 1985, Random House

Coarsely chop the tomatoes and place them in the kettle with the
reserved juice.
Stud the onion with the cloves and tie it in a double layer of dampened cheesecloth along with the allspice, peppercorns, and rosemary.
Add the cheesecloth bag, celery heart, brown sugar, vinegar and a little
salt to the tomatoes and bring to a boil, stirring from time to time, over
high heat.
Reduce the heat to low and simmer, stirring frequently, for 1 1/2 to
2 hours, or until reduced by half.
Purée the ketchup in a food mill and taste for seasoning. Return the
ketchup to the kettle and bring to a boil. Reduce the heat and simmer
for 15 minutes.
Immediately pour the ketchup into sterilized jars and seal according
to the manufacturer’s directions.
This ketchup will keep, refrigerated, for 2 weeks.
Makes about 2 1/2 pints

Note: Tomatoes can be very watery. If not reduced enough, a layer of
water will form in the bottom of the jars. If this should develop, unseal
the jars and gently plunge a bulb baster to the bottom of the jar to
extract the water.

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