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Ketchup: Submitted by: Meg | Date Added: 14 Oct 2012
Listed in: Preserves & Sauces

4 whole cloves
1 bay leaf
1 stick cinnamon
1/4 tsp. celery seed
1/4 tsp. chili flakes
1/4 tsp. whole allspice
1 28 oz. can Eden Organic crushed tomatoes
1 1/2 tsp. kosher salt
1/2 c. Cider vinegar
3-5 T. Brown sugar
1 small to medium sized onion chopped
1 hatch chili or Anaheim roasted, peeled, seeded, chopped
1 clove garlic, chopped

Cooking Instructions

1. Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.

2. Remove spice bundle; purée sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.

3. Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

Makes 3 cups.

Note: start with the smaller amount of sugar with canned tomatoes, 5 was a bit too sweet for Bob.
Can use fresh tomatoes chopped - 2lbs.
Watch it carefully because it could easily burn.

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