Ingrédients pour Tomato Catsup
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Comment préparer Tomato Catsup
- Wash and roughly chop 6 lbs of ripe tomatoes. Boil in a large pot until softened, about 20-25 minutes.
- While tomatoes boil, slice 2 large onions. Place in a separate saucepan with 1 cup of water and cook until tender, about 10-15 minutes.
- Once both tomatoes and onions are cooked, run them through a food mill or sieve to create a smooth pulp.
- Return the combined tomato and onion pulp to the pot. Stir in 1 teaspoon of cayenne pepper (adjust to taste).
- Bring the mixture to a rolling boil and cook rapidly, reducing it by about half. This will take approximately 45-60 minutes. Stir frequently to prevent sticking.
- In a separate enamel-lined saucepan, combine 2 cups of white vinegar, 1 cinnamon stick, 4 whole cloves, and 2 crushed garlic cloves.
- Bring the vinegar mixture to a simmer, then reduce heat and allow to simmer for 30 minutes. Bring back to a boil.
- Remove the vinegar mixture from heat, cover, and let it steep until ready to use.
- Once the tomato mixture has reduced by half (about 1 1/4 cups), add the steeped vinegar mixture (strain out the spices first).
- Stir in 2 tablespoons of paprika, 1 cup of sugar, and 2 teaspoons of salt (or to taste).
- Bring the mixture back to a rapid boil and cook until thickened, about 10 minutes. Stir frequently.
- While still boiling, carefully pour the catsup into sterilized jars, leaving 1/2 inch of headspace.
- Secure lids and rings tightly.
- Process in a boiling water bath for 5 minutes.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
240g
Fat
2g
Carbs
25g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Appetizers Canning Condiments Etc Fruit Vegetables American Canadian Holiday Event Low Fat Picnic Spreads Dietary Gifts Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Savory Sauces Healthy 2 Free Of Something Low In Something To Go Equipment Number Of Servings Technique 4 Hours Or Less
