To: RandallFlagg
98 posted on
03/14/2004 10:54:56 AM PST by
Neenah
("It's Always Something!")
To: Neenah; Rutabega
OOOHHH! This is one I'm gonna try! Thanks for the link, Neenah!
HOMEMADE KETCHUP
Making your own ketchup may seem a bit over-the-top, but we promise it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup. Active time: 20 min Start to finish: 3 hr (includes chilling)
1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' note: Ketchup can be chilled up to 3 weeks.
Makes about 2 cups.
Gourmet January 2004
Gourmet Entertains
100 posted on
03/14/2004 11:02:01 AM PST by
RandallFlagg
(<a href="http://www.michaelmoore.com" target="_blank">miserable failure)
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