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Recipe: Tomato Ketchup

We've been eating tomatoes from our backyard grocery garden since the last week in June. Just this past Sunday, I picked 9 beautiful red tomatoes, and there are another 5 or 6 ready for tomorrow. Now is the time to bring out the tomato recipes! Here's one for catsup / ketchup. I use apple cider vinegar to make it gluten-free.

1 gallon ripe red tomatoes
2 cups vinegar (cider, wine, etc.)
1 teaspoon red pepper
3 tablespoons white table sugar
1/2 cup salt
2 tablespoons black peppercorns
2 tablespoons cloves
2 tablespoons dry mustard
3 tablespoons cinnamon
1/2 tablespoon mace

Cut up and cook until soft a gallon of ripe red tomatoes. Pass them through a medium sieve (to get rid of big chunks of seeds or skins. In a large pot, add the cooked tomato goo, the vinegar, red pepper, sugar and salt. Then in a small cachet or cheesecloth bag, add the black peppercorns, cloves, mustard, cinnamon and mace, tie it up and add to the pot. Boil all for about 4 hours. Remove spice bag. Bottle/can while it is still hot.

Properly jarred, it should last a LONG time on your pantry shelf. I personally can't imagine my son eating chicken or fish without ketchup so it's a staple in my home.

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