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Tomato Catsup

Blender.Splendor's picture
  Ripe tomatoes 12 1⁄2 Pound
  Onions 3 , quartered
  Dry red peppers 2 , cut up
  Bay leaves 1 1⁄2
  Whole allspice 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Cinnamon stick 2 Inch
  Sugar 1⁄2 Cup (8 tbs)
  Vinegar 2 Cup (32 tbs)
  Salt 1 Tablespoon

Peel tomatoes and cut out and discard stem ends.
Cut tomatoes into quarters.
Fill Osterizer container with tomatoes, cover and process at LIQUEFY until smooth.
Pour through a strainer into large bowl.
Process remaining tomatoes in same manner.
Add onions to tomatoes in Osterizer container and process until smooth.
Measure 4 quarts of tomato puree into large kettle.
Tie spices in a bag.
Add sugar, vinegar and salt to pureed tomatoes, add spice bag and cook until sugar is dissolved.
Bring to boiling and cook rapidly until thick, about 3/4 to 1 hour.
Skim to remove foam.
Pour into sterilized bottles and seal.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 869 Calories from Fat 57

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3070.2 mg127.9%

Total Carbohydrates 191 g63.7%

Dietary Fiber 41.6 g166.2%

Sugars 134.2 g

Protein 28 g56.4%

Vitamin A 484.9% Vitamin C 633.4%

Calcium 43.9% Iron 52.5%

*Based on a 2000 Calorie diet

Tomato Catsup Recipe