This recipe for heirloom tomato ketchup dates back to 1908. It is sugar-free, depending on the natural sugar in the tomatoes to concentrate as a sweetener. It is fairly simple with the main ingredients being tomatoes, vinegar, red peppers, salt, pepper, dry mustard, and allspice. Be prepared to tend it for 4 hours before canning.
Prep Time: 1 hours
Cook Time: 4 hours
* 4 quarts tomatoes
* 2 quarts vinegar
* 6 chopped red peppers
* 4 tablespoons salt
* black pepper
* 2 tablespoons dry mustard
* 3 tablespoons allspice
Peel tomatoes and place in a kettle with vinegar, chopped red peppers, salt, black pepper, dry mustard, and allspice.
Boil for 4 hours until thickened.
Bottle, seal, and serve as a condiment for meat and fish.
Recipe Source: Famous Old Receipts by Jacqueline Harrison Smith (1908)