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Tomato Ketchup



Recipe (click to expand)

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

-corn syrup 1/2 c Plus 2 Tablespoons cider

-vinegar 1 tb Salt

2 ts Pickling spices

1/4 c Tomato paste

Info: from “Eat More, Weigh Less”, by Dean Ornish M.D., 1993 Harper Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET, July ’93 The length of time it takes for the ketchup to thicken depends on the water content of the tomatos, so be patient. Make only with vine-ripened tomatos. Makes 2 cups. In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about one-half.) Do not rush. Cook over a low flame to prevent scorching. Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks. Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligrams


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