- 6 pounds of fresh tomatoes OR (2) 46 oz. bottles of tomato juice
- 1-1/2 cups white vinegar
- 1 bay leaf
- 1 medium onion, about a cup, cut into quarters
- 4 cloves garlic, smashed (see this video for easy peeling)
- 2 tsp salt
- 1 tsp black pepper
- 1/8 tsp paprika
- 1 cup honey
If using fresh tomatoes, process them until they are simply juice. See the videos below for instruction. If starting with juice, proceed to step one.
- Combine all ingredients except for honey. Simmer till ketchup-thick, about 3-4 hours, stirring occasionally then more frequently as it thickens. The stirring will prevent burning.
- Remove bay leaf.
- Add honey and heat a while longer to return to ketchup thickness. Stir frequently to prevent burning, lowering the heat if necessary.
- Remove from heat and puree with blender to smooth and incorporate remaining onion and garlic.
Yields about 5 cups.
Ketchup will keep for a long time in your fridge.
Make a large batch and process them in a canner to make it shelf stable for even longer storage.
This video also contains info for using a food mill to remove seeds and skins from tomatoes.
This short video shows you how to remove the skins from tomatoes.
For more videos visit my YouTube channel: www.youtube.com/eatingSCD