Fourth of July Ketchup
Kick up your Independence or Flag day celebration an extra notch by making your own home-made ketchup (catsup) to make your barbecued hot dogs and burgers extra special. This is an easy way to really impress your friends and family and it's much better tasting than store bought varieties.
Yield
16 servingsPrep
10 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pounds |
italian plum (roma) tomatoes
ripe, coarsely chopped |
|
| 6 | tablespoons |
brown sugar
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 1 ½ | teaspoons |
garlic
minced |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
pickling spices
|
*
|
| ⅛ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
cornstarch
dissolved in 3 tablespoons water |
|
| ¼ | pinch |
cayenne pepper
up to 1/8 teaspoon to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian plum (roma) tomatoes
ripe, coarsely chopped |
|
| 9E+1 | ml |
brown sugar
|
|
| 59 | ml |
apple cider vinegar
|
|
| 7.5 | ml |
garlic
minced |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
pickling spices
|
*
|
| 0.6 | ml |
cinnamon
|
|
| 2.5 | ml |
dry mustard
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 15 | ml |
cornstarch
dissolved in 3 tablespoons water |
|
| 0.3 | pinch |
cayenne pepper
up to 1/8 teaspoon to taste |
*
|
Directions
In a large heavy non-reactive saucepan (stainless steel) combine the tomatoes, sugar, garlic, salt, vinegar, pickling spice, dry mustard and cinnamon.
Heat over medium heat to the boil stirring frequently.
Reduce heat and simmer for about 30 minutes continuing to stir frequently.
Remove the mixture from the heat and let cool for about 15 minutes.
Force the ketchup through a fine sieve to strain and remove any of the solid spices. Press down to extract as much flavor as possible.
Return the mixture to the saucepan (after rinsing out the saucepan). Add the remaining ingredients and heat over medium-high heat bringing it back to a boil while stirring constantly.
Reduce heat to a simmer and cook gently for another 5 minutes at most.
Don't worry if the mixture seems thin, it will thicken more as it cools.
Remove from heat and let cool to room temperature.
Store the ketchup in an airtight container in the refrigerator for up to one month.
The mixture will make a little bit over one cup of delicious home-made tomato ketchup.
