KETCHUP
Fresh Tomato Ketchup
2 hours 30 minutes l Makes 3 cups
Free of the corn syrup and high sodium
found in most store-bought ketchups,
this delicious homemade version is
worth the effort.2 lb. ripe tomatoes, cut into
1-inch pieces (5 cups)
1 cup finely chopped red onion
1 1/2 cups low-sodium vegetable
broth
6 to 8 pitted whole dates,
chopped
1/4 cup apple cider vinegar
1/4 cup no-salt-added tomato
paste(^1) 1/2 tsp. pasilla chile powder
(^1) 1/2 tsp. New Mexico chile powder
1/4 tsp. freshly ground black
pepper
Sea salt, to taste
- In a large saucepan combine the first
four ingredients (through dates). Bring
to boiling over medium; reduce heat.
Simmer, uncovered, about 30 minutes
or until vegetables are tender. Remove
from heat; let cool slightly. - Transfer tomato mixture to a
blender. Add the remaining ingredients
and 1 cup water. Cover and blend
until smooth. - Clean saucepan and return mixture
to pan. Bring to boiling; reduce heat
to medium. Simmer 1 to 1 1/2 hours or
until mixture reduces to a thick paste,
stirring frequently. - Meanwhile, prepare three 8-oz.
canning jars (or two 12-oz. sauce
bottles with caps). Bring a large pot
of water to boiling. Submerge jars
and lids (or bottles) in the water; boil
10 minutes. Use tongs to remove jars
and lids from water and drain; transfer
to a cooling rack or towel. - Working quickly, pour the hot
ketchup into the sterilized jars
(or bottles) and close tightly. Cool
completely.
To Store Keep in refrigerator. In
unopened sterilized jars or bottles,
ketchup will keep 6 to 8 months. Once
opened, ketchup keeps up to 1 month.
From Darshana Thacker