Tomato ketchup – makes about 1.25 litres 1 teaspoon black peppercorns 6 whole cloves 1 bay leaf 8 large tomatoes (2kg), chopped coarsely 2 medium white onions (300g), chopped coarsely ½ cup (125ml) red wine vinegar 1 cup (220g) sugar 2 tsp coarse cooking slat 1 tbsp tomato paste Tie peppercorns, cloves and bay leaf in piece of muslin. Place muslin bag in large heavy-base saucepan with tomato and onion; bring to the boil. Simmer, uncovered, stirring occasionally, about 45 minutes or until onion is soft. Discard bag. Cool mixture 10 minutes. Blend or process mixture until smooth; strain through fine sieve back into same pan. Add remaining ingredients; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, stirring occasionally, about 15 minutes or until mixture thickens to desired pouring consistency. Pour hot ketchup into hot sterilised bottles or jars, seal while hot. Storage: in a cool, dark place for about 6 months, refrigerate after opening.
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