Recipe - Homemade Tomato Ketchup

3 tablespoon Olive oil
3 cup Coarsely chopped onion
3 Garlic cloves, minced
3 pound Ripe plum tomatoes, coarsely
chopped
1/3 cup Distilled white vinegar
One half cup Dark corn syrup
One fourth teaspoon Ground cloves
One fourth teaspoon Ground allspice
1 teaspoon Mustard seeds
One half teaspoon Ground celery seeds
1 tablespoon Salt
2 teaspoon Freshly ground black pepper

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. 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. Pass the mixture through a food mill
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. The ketchup can be sealed in sterilized jars and kept
indefinitely.

Yield: 3 cups

Recipe by: Cooking Live Show #CL8870 Posted to MCRecipe Digest V1 #598 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997