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heirloom tomato ketchup from organic homesteading

Numerate avatar
Recipe by
Mary Mijal
@Numerate

Store bought and homemade ketchup both contain lycopene, an antioxidant associated with decreased risk of chronic diseases. This recipe has half the salt of regular ketchup.

yield 1 Cup
prep time 45 Min
cook time 1 Hr 15 Min
method Canning/Preserving

Ingredients For heirloom tomato ketchup from organic homesteading

  • 2
    garlic cloves
  • 1/2 tsp
    yellow mustard seeds
  • 1/2 tsp
    celery seeds
  • 1/4 tsp
    whole allspice
  • 1/4 tsp
    black peppercorns
  • 3 lb
    heirloom tomatoes cut in chunks (about 4-1/2 cups)
  • 2 c
    onion, chopped (1 medium)
  • 1 c
    red bell peppers, chopped
  • 1/3 c
    cider vinegar
  • 1 Tbsp
    sugar (substitute honey, stevia, or maple syrup)
  • 1/2 tsp
    salt (or to taste)

How To Make heirloom tomato ketchup from organic homesteading

  • 1
    Chop garlic; let stand for 10 minutes.
  • 2
    Place mustard seeds and next 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
  • 3
    Combine cheesecloth bag, garlic, tomatoes and next 3 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove cheesecloth bag and set aside.
  • 4
    Place half of the tomato mixture in a blender. Remove center piece or blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening (to avoid splatters). Blend until smooth.
  • 5
    Strain smooth mixture through a fine mesh sieve into a bowl; discard solids.
  • 6
    Repeat procedure with remaining tomato mixture.
  • 7
    Return mixture to pan. Add cheesecloth bag, sugar and salt, bring to a boil.
  • 8
    Reduce heat and simmer uncovered until reduced to 1 cup (about 45 minutes. Makes 1 cup.
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