This recipe is a great way to employ summer's tomato bounty for your garnishing pleasure year-round! If you want a slightly sweeter ketchup, use the sweet white onions instead of just white, cooking or red onions. Be sure to chop the vegetables very finely to get the greatest benefit from them in the recipe.
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
* 8 pounds tomatoes
* 2 medium onions, finely chopped
* 1/2 cup coarsely chopped jalapeno or other hot peppers
* 2 large cloves garlic, chopped
* 2 cups vinegar
* 1 cup corn syrup
* 2 teaspoons celery salt
* 2 teaspoons salt, or to taste
Quarter the tomatoes and put them in a nonreactive pot with the onions, jalapeno peppers and garlic. Cook over moderate heat, stirring occasionally, for 30-35 minutes, or until the vegetables are very soft. Strain the vegetables through a sieve, reserving the juices (about 12 cups) and pressing down to extract as much liquid as possible.
Wash the pan and pour the reserved juice inside. Stir in the remaining ingredients. Bring the mixture to a simmer and cook for 2 to 2 1/2 hours, stirring occasionally, until the mixture is very thick. Pour the ketchup into sterilized jars and keep refrigerated or seal in jars prepared according to manufacturer's instructions.
Yield: About 1 1/2 quarts.