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Ingredients
- 4 lb Ripe plum tomatoes, coarsely minced
- 1 1/2 c. Sugar
- 1 c. Cider vinegar
- 1 Tbsp. Chopped garlic
- 3/4 tsp Salt
- 1 1/2 tsp Mixed pickling spice
- 1 sm Stick cinnamon, about 1/4 inch long
- 1 1/2 tsp Dry mustard
- 1/2 tsp (scant) freshly grnd pepper
- 2 Tbsp. Cornstarch dissolved in
- 1/4 c. Cool water
- 1/4 tsp Cayenne pepper
Directions
- The Fog City Diner was one of the places which came along with the diner revival of a few years back. It is, or possibly was, a trendy place over in the City. I think it may have closed after the '89 quake, but I'm not sure about which.
- Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or possibly enameled saucepan. Bring the mix to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 min, stirring frequently. Remove the ketchup from the heat and let it cold a few min.
- Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 min. (Even if the ketchup seems thin, don't cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cold to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month.
- Makes about 5 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2288g | |
| Calories 1595 | |
| Calories from Fat 32 | 2% |
| Total Fat 3.83g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1930mg | 80% |
| Potassium 4183mg | 120% |
| Total Carbs 386.63g | 103% |
| Dietary Fiber 21.3g | 71% |
| Sugars 344.31g | 230% |
| Protein 15.77g | 25% |
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