FRESH TOMATO KETCHUP

Rezept für 2 - 1/2 pints

Zutaten
Menge	Einheit	Zutat
0.25	Tasse (250ml)	Oil
6	Kilo	Ripe Tomatoes, cored and
		Cut in large wedges
12	Gramm	Red Onion, cut in wedges
0.5	Tasse (250ml)	Parsley Leaves, loosely
		Packed
0.75	Tasse (250ml)	Celery, chopped
0.25	Tasse (250ml)	Carrot, chopped
1	Teelöffel	Mustard Seed
1		Cinnamon Stick
1	Teelöffel	Whole Allspice
1		Whole Nutmeg
1.5	Tasse (250ml)	Malt Vinegar
0.75	Tasse (250ml)	Packed Brown Sugar
1	Esslöffel	Molasses
1	Teelöffel	Salt

....

Kategorien
!	Saucen
	Cyberealm

Zubereitung:
.	In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool. Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot. Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well. Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.) Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 #AT Hartmut W. Kuntze #D 03.04.2001 #NI ** #NO Gepostet von: Hartmut W. Kuntze #NO EMail: hans48@earthlink.net

Zubereitung:

In a large heavy nonreactive pot, heat oil. Add
tomatoes, onions, parsley, celery, and carrot. Bring
to a simmer. Reduce heat. Simmer slowly, uncovered,
for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as
much thick puree as possible. Discard solids and
return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a
cheesecloth bag. Crush spices with a meat mallet. Add
to puree along with vinegar, brown sugar, molasses,
and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
until mixture thickens and is reduced to 4 or 5 cups,
stirring frequently. (Cooking tine will depend on
juiciness of tomatoes/ Gradually reduce heat and stir
more frequently as mixture becomes thicker to prevent
sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized
pint canning jars. Seal. Cool on rack to room
temperature. Store in refrigerator up to 2 months.

Source: Victoria Magazine, August 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

#AT Hartmut W. Kuntze
#D 03.04.2001
#NI **
#NO Gepostet von: Hartmut W. Kuntze
#NO EMail: hans48@earthlink.net

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