Tomato Catsup Recipe
Ingredients
| Ripe tomatoes | 12 1⁄2 Pound | |
| Onions | 3 , quartered | |
| Dry red peppers | 2 , cut up | |
| Bay leaves | 1 1⁄2 | |
| Whole allspice | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm) | |
| Cinnamon stick | 2 Inch | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Vinegar | 2 Cup (32 tbs) | |
| Salt | 1 Tablespoon |
Directions
Peel tomatoes and cut out and discard stem ends.
Cut tomatoes into quarters.
Fill Osterizer container with tomatoes, cover and process at LIQUEFY until smooth.
Pour through a strainer into large bowl.
Process remaining tomatoes in same manner.
Add onions to tomatoes in Osterizer container and process until smooth.
Measure 4 quarts of tomato puree into large kettle.
Tie spices in a bag.
Add sugar, vinegar and salt to pureed tomatoes, add spice bag and cook until sugar is dissolved.
Bring to boiling and cook rapidly until thick, about 3/4 to 1 hour.
Skim to remove foam.
Pour into sterilized bottles and seal.
Cut tomatoes into quarters.
Fill Osterizer container with tomatoes, cover and process at LIQUEFY until smooth.
Pour through a strainer into large bowl.
Process remaining tomatoes in same manner.
Add onions to tomatoes in Osterizer container and process until smooth.
Measure 4 quarts of tomato puree into large kettle.
Tie spices in a bag.
Add sugar, vinegar and salt to pureed tomatoes, add spice bag and cook until sugar is dissolved.
Bring to boiling and cook rapidly until thick, about 3/4 to 1 hour.
Skim to remove foam.
Pour into sterilized bottles and seal.
Chef
