Catalina Ketchup

 
1/2 cup onion, diced
1 T. garlic, minced
1 T. olive oil
1 1/2 lbs. Roma tomatoes, seeded, and coarsely chopped
1/3 cup cider vinegar
1/4 cup unbleached cane sugar
1 bay leaf
1/4 t. ground coriander
1/4 t. salt
1/8 t. cinnamon
1/8 t. nutmeg
1/8 t. cayenne
 

In a stainless steel pan, saute the onion and garlic in olive oil for 3 minutes. Add the tomatoes and saute an additional 5 minutes. Add the remaining ingredients, reduce the heat, cover, and simmer for 15 minutes. Remove the bay leaf and discard. In a food processor or blender, puree ketchup until smooth. Taste and adjust seasonings as needed. If ketchup is a little thin, return it to the pan and cook an additional 5-10 minutes or until desired consistency. Transfer to a glass jar with a tight-fitting lid. Store in the refrigerator for up to a week.

Yield: 2 Cups

Variation: this ketchup can also be made in larger quantities and canned. Sterilize jars and lids by boiling them in a large pot of water for 15 minutes. Using tongs, remove the jars and lids from the water. Place a rack in the water and keep it hot. Use a funnel and ladle to fill the jars with the warm ketchup, wipe clean the rims of the jars, and seal with their lids. Place the jars on the rack in the pot, and add additional water to cover the jars by 1-inch. Return the water to a boil and process for 15 minutes. Using tongs, remove the jars from the water and allow to cool on a dry surface. Label and date the jars. Store in a cool, dark place, and in the refrigerator after opening.

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett