Ketchup 2

Larousse Gastronomique

Tomato ketchup. Ketchup aux tomates.
Cut up 8 pounds tomatoes (unpeeled), 6 medium onions, 2 red sweet peppers and 2 cloves garlic. Cover with water and boil gently until the vegetables are soft. Strain through a cloth or sieve. Tie in a bag 1 red hot pepper, 2 bay leaves, 1 tablespoon each celery and mustard seed, 1 teaspoon of peppercorns and 1 stick cinnamon, and add with 1 tablespoon of salt to the juice. Boil down the juice by half, stirring frequently. Add ½ cup brown sugar, ½ cup white sugar and 2 cups vinegar and continue simmering 15 to 20 minutes or until sauce is thickened to the desired point. [Verwijder de "bag".] Seal in hot sterilized jars or botles. This makes approximately 5 quarts.