Today's tomato-y condiment is Blender Ketchup, and the recipe comes straight out of "The Complete Book of Small-Batch Preserving" by Ellie Topp and Margaret Howard. (Thanks to Paula, The Cookbook Junkie, for sending this book to me).
If you are looking for a copycat recipe for Heinz' or Hunt's, you might be disappointed with this one. But if you are looking for a fresher, lighter tasting ketchup (think spiced thick tomato sauce), then this is your recipe. I'm looking forward to trying this on a burger soon.
Blender Ketchup
7 cups chopped peeled plum tomatoes (about 4 pounds) I used a variety of tomatoes
1/2 cup chopped onion
1/2 cup chopped sweet red bell pepper
2/3 cup cider vinegar
1/4 cup granulated sugar
2 teaspoons pickling salt
1 cinnamon stick, 2 inches long
1/2 teaspoon whole allspice
1/2 teaspoon whole cloves
1/2 teaspoon peppercorns
1 bay leaf
Combine tomatoes, onion and red pepper in a blender or food processor and process until smooth. remove to a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes.
Add vinegar, sugar and salt. Tie cinnamon, allspice, cloves, peppercorns and bay leaf in cheesecloth and add to saucepan. Return to a boil and boil gently, uncovered, stirring frequently, until volume is reduced by half or until mixture rounds up on a spoon without separation, about 1-1/2 hours. Remove cheesecloth bag.
Ladle hot ketchup into hot 8-ounce jars to within 1/2 inch of rim. Process 15 minutes as directed in this book, or per the Ball Blue Book or your local extension office.
Makes about 3 cups ketchup (it made almost 4 cups for me).
