When Tammy Reiss makes this recipe, she always uses homemade tomato puree. Here is how she makes her puree: Use ripe, juicy tomatoes. Wash and core. Chop into pieces and simmer until soft. Put through a food mill or strainer. Cook slowly until thick, stirring often to prevent sticking. While hot, pour into pint jars and process in a boiling-water bath.
Yield:
3 pintsIngredients
2 quarts tomato puree
1-1/3 cups white vinegar
1/2 cup sugar
2 teaspoons whole allspice
2 cinnamon sticks
1 teaspoon whole cloves
1-1/2 teaspoons paprika
1 teaspoon powdered mustard
1 teaspoon salt
1-1/4 teaspoons cayenne pepper
Instructions
Combine the tomato puree, vinegar, and sugar in a large saucepot. Tie the allspice, cinnamon sticks, and cloves in cheesecloth. Add to the tomato mixture. Add the paprika, mustard, salt, and cayenne and cook slowly until thickened, about 45 to 60 minutes. Stir frequently to prevent the ketchup from sticking. Remove the spice bag. Pour the ketchup into hot jars, leaving a 1/4-inch headspace. Adjust the caps. Process in a boiling-water bath for 15 minutes.
