Ketchup

1. 1

   Place the tomatoes and onions in a large heavy saucepan; set over moderate heat and cook, covered, stirring often until soft, 20 to 25 minutes.

2. 2

   Remove vegetables, then put them through a food mill and back into saucepan, discarding any solids.

3. 3

   Stir in brown sugar, garlic, bay leaf, celery seed, allspice, cinnamon, cloves and vinegar.

4. 4

   Bring to a boil over moderate heat.

5. 5

   Adjust heat so the mixture bubbles gently.

6. 6

   Simmer, uncovered, until it has the consistency of ketchup.

7. 7

   Store tightly covered in refrigerator. Makes 2 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.