Tomato Catsup Recipe
Ingredients
| Cinnamon stick | 1 , broken | |
| Whole cloves | 1 Teaspoon | |
| Mustard seed | 1 Teaspoon | |
| Celery seed | 1 Teaspoon | |
| Vinegar | 1 Cup (16 tbs) | |
| Tomatoes | 8 Pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Cayenne pepper | 1⁄4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1589 Calories from Fat 87
% Daily Value*
Total Fat 10 g15.9%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6019.9 mg250.8%
Total Carbohydrates 364 g121.3%
Dietary Fiber 49.3 g197.1%
Sugars 302.7 g
Protein 36 g72.5%
Vitamin A 615.3% Vitamin C 792.2%
Calcium 55.8% Iron 74.1%
*Based on a 2000 Calorie diet
Directions
Bring vinegar and spices to a boil; remove from heat; let stand.
Peel, core and quarter tomatoes.
Combine tomatoes, onion and cayenne pepper.
Simmer until soft.
Press through a sieve or food mill.
Add sugar to tomato pulp.
Bring to a boil; simmer until reduced by half.
Remove spices from vinegar.
Add vinegar and salt to tomato mixture.
Simmer until desired consistency, about 30 minutes.
Pour into can or freeze jars or plastic freezer boxes.
Seal; label; and freeze.
Chef
