Fresh Tomato Ketchup
Source: Victoria Magazine, August 1994
Yield: 2 1/2 pints

1/4 cup canola oil
6 lb ripe tomatoes, cored and cut in large wedges
12 oz red onion, cut in wedges
1/2 cup parsley leaves, loosely packed
3/4 cup celery, chopped
1/4 cup carrot, chopped
1 tsp mustard seed
1 cinnamon stick
1 tsp whole allspice
1 whole nutmeg
1 1/2 cups malt vinegar
3/4 cup packed brown sugar
1 tbsp molasses
1 tsp salt

In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking time will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months.