Homemade tomato sauce / ketchup / with ingredients

Homemade tomato sauce / ketchup / with ingredients

Tomato Ketchup

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  • 7 lbs. ripe roma tomatoes (or other seedless tomato)
  • 1 C cider vinegar
  • 1 C Pioneer® Sugar
  • 1 ½ tsp. paprika
  • 1 tsp. salt
  • ½ tsp. garlic salt
  • 2 MED onions, sliced
  • 1 clove garlic
  • ½ C hot red pepper, coarsely chopped
  • 1 cinnamon stick (3-inches), broken in pieces
  • ½ tsp. whole cloves


  1. Rinse tomatoes; plunge into boiling water, then into cold water. Peel and quarter tomatoes.
  2. Force tomatoes through a sieve or food mill. (There should be about 2 quarts pulp.)
  3. Combine pulp in a large saucepan with the vinegar, Pioneer® Sugar, paprika, salt, garlic salt, onion, and garlic.
  4. Tie remaining ingredients loosely in cheesecloth bag and add to tomato mixture.
  5. Bring to a boil over medium heat; reduce heat and simmer 1 hour, or until ketchup is of desired consistency. Stir often to prevent scorching and sticking to bottom. Remove cheesecloth bag.
  6. If tomato mixture is not smooth enough, use an immersion blender or spoon into blender/food processor and process until smooth.
  7. Transfer ketchup to a covered container and chill for about 2  hours before serving, mixture will thicken more.
  8. Ketchup will store nicely in refrigerator up to a month.
Tomato Ketchup
1 vote, 4.00 avg. rating (74% score)

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