California Catsup Recipe
Ingredients
| 6 pounds ripe Roma-type tomatoes, cored and chopped | ||
| Onion | 1 Large, chopped | |
| Garlic | 2 Tablespoon, chopped | |
| Cider vinegar | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Ground coriander | 1 Teaspoon | |
| Cayenne | 3/4 Teaspoon | |
| 1/2 teaspoon ground mace or nutmeg | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Bay leaf | 1 | |
| Salt | 1 1/4 Teaspoon | |
Directions
In a blender or food processor, combine tomatoes, onion, and garlic, a portion at a time, and whirl until smoothly pureed.
Pour mixture through a fine strainer set over a 5- to 6-quart pan, stirring and pressing to push mixture through.
Discard any residue left in strainer.
To pan, add vinegar, sugar, coriander, cayenne, mace, cinnamon, and bay leaf.
Boil gently, uncovered and stirring often, until mixture is thick and reduced to about 4 cups, 1 1/2 to 2 hours (adjust heat to maintain a gentle boil; if mixture splatters out of pan, lower heat).
Add salt to taste.
Remove and discard bay leaf.
Pour mixture through a fine strainer set over a 5- to 6-quart pan, stirring and pressing to push mixture through.
Discard any residue left in strainer.
To pan, add vinegar, sugar, coriander, cayenne, mace, cinnamon, and bay leaf.
Boil gently, uncovered and stirring often, until mixture is thick and reduced to about 4 cups, 1 1/2 to 2 hours (adjust heat to maintain a gentle boil; if mixture splatters out of pan, lower heat).
Add salt to taste.
Remove and discard bay leaf.
Chef
