Tomato Ketchup
2 lb Ripe (about 5 or 6 medium) -tomatos, rinsed and diced 2 lg Garlic cloves, smashed 1/2 sm Onion, diced 1/4 lg (1-ounce) red bell pepper, -diced 1/2 c Plus 2 Tablespoons light
Ingredients
- 2lbripe (about 5 or 6 medium)
- 1/2small onion, diced
- 1/4large (1-ounce) red bell pepper,
- 2tsp pickling spices
- 1/4cup tomato paste
Directions
- 1
2 lb Ripe (about 5 or 6 medium) -tomatos, rinsed and diced 2 lg Garlic cloves, smashed 1/2 sm Onion, diced 1/4 lg (1-ounce) red bell pepper,
- 2
Make only with vine-ripened tomatos
- 3
Makes 2 cups
- 4
In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble
- 5
Add the onion and red pepper and cook 1 to 2 minutes
- 6
Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, a
- 7
The sauce will reduce by about one-half.) Do not rush
- 8
Cook over a low flame to prevent scorching