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Ketchup Recipe Tomatoes

Amish Tomato Ketchup

This heirloom old-fashioned tomato ketchup is not as thick as commercial ketchup, but the flavors will just pop for you. You may never wish to go back to ordinary ketchup again!

Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes


* 6 celery ribs, cut into 1/4-inch pieces
* 2 medium onions, peeled and diced (about 2 cups)
* 1/4 cup water
* 3 pounds tomatoes, quartered
* 5 Tablespoons vinegar
* 1 cup (packed) dark brown sugar
* 1/2 Tablespoon allspice berries
* 1/2 Tablespoon whole cloves
* 1/2 Tablespoon celery seeds
* 1 teaspoon ground mace
* 1/2 teaspoon salt


Place the celery, onions, and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar, allspice, cloves, celery seeds, mace, and salt. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup is not sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.

Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.

Yield: 1-1/2 pints

Recipe Source: Farmhouse Cookbook by Susan Herrmann Loomis (Workman Publishing)