Homemade Tomato Ketchup

1. 1

   In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.

2. 2

   In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.

3. 3

   Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and

4. 4

   paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and

5. 5

   salt. Ketchup may be made 10 days ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.