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    Roasted Tomato Ketchup


    Source of Recipe


    Provida member hunger


    Recipe Introduction


    This recipe makes very little ketchup, as I reduce it down
    quite a bit so it is very thick. You can quadruple the recipe or cook it down less time for a thinner ketchup. I made a batch using 18 lbs of tomatoes and it yielded 3 quarts of ketchup.


    List of Ingredients


    • 1-1/2 lbs ripe tomatoes, cored, quartered and roasted
    • 1 medium onion, finely diced
    • 2 garlic cloves, finely diced
    • 1/4 cup cider vinegar
    • 2 tbsp sugar substitute
    • 1/4 tsp cinnamon
    • 1/4 tsp allspice
    • ground pepper


    Instructions


    1. Preheat oven to 350°F.
    2. Place the tomatoes on a baking sheet
    3. Roast in oven for 10-15 minutes or until soft.
    4. Transfer to a food processor and process until smooth.
    5. Strain tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
    6. Saute onions and garlic until translucent.
    7. Add tomato puree and remaining ingredients and continue cooking, uncovered for 2 or more hours, stirring occasionally, until thick.


    Final Comments


    Contains: Free foods

    Breakfast A-B-C-D-E
    Morning Snack A-B-C-D-E
    Lunch A-B-C-D-E
    Afternoon Snack A-B-C-D-E
    Dinner A-B-C-D-E
    Evening Snack A-B-C-D-E

 

 

 


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