Tomato Ketchup
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Preserves A classic homemade tomato ketchup recipe crafted from fresh tomatoes and onions. Slow-cooked and seasoned with vinegar, sugar, mustard, and spices for a rich, flavorful condiment.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 3 hours 30 mins | None | 12 servings |
🔪 Key Equipment
- Large pot
- Sieve
- Stirring spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pk (15 lb.) | Tomatoes | Fresh |
| 2 | Onions | Chopped |
| 1 1/2 c. | Vinegar | None |
| 1 1/2 cup | Sugar | None |
| 2 tbs. | Mustard | None |
| 2 tbs. | Salt | None |
| 1 tsp. | Red Pepper | Ground |
Instructions
Step 1: Initial Cooking and Sieving
- Combine the 1 pk (15 lb.) tomatoes and 2 onions in a large pot and cook until tender.
- Sieve the cooked tomato and onion mixture to remove seeds and skins.
Step 2: Simmering and Seasoning
- Cook down the sieved mixture for about 3 hours.
- Add the 1 1/2 c. vinegar, 1 1/2 cup sugar, 2 tbs. mustard, 2 tbs. salt, and 1 tsp. red pepper.
- Continue to cook down until it reaches the proper ketchup consistency, stirring occasionally.
💡 Make-Ahead & Storage: Store in sterilized jars in the refrigerator for up to several weeks, or process for long-term pantry storage.
Original Recipe Scan
