tropit

I had several gallons of fresh tomatoes of all types and a pantry full of just canned tomato sauce, so what to do? I made catsup! It's easy, but it does take some time. I adapted my version from an old recipe in the cookbook, Stocking Up, from the Rodale Press. (I don't believe that this '70s cookbook is still in print.) There's a myriad of ways to make catsup, or "ketchup," if you prefer. It all depends on taste, so I'm just going to give you the basic ingredients that I used and you can go from there.

Tomato puree
mixed peppers
chopped onions
1 celery stalk
white wine vinegar
brown sugar
cinnamon
cloves
garlic
salt

Cook the onions, celery and peppers in a little water until soft, add to the tomato puree. Add the rest of the ingredients to taste. Continue cooking on low until the mixture is about 1/2, to 1/3 the volume. Blend in small batches and return to the stove to cook down until nice and thick. Can in small jars.

I found this to be a 2 day process, but easy to do.

~ C