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Golden Tomato Ketchup

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Golden Tomato Ketchup

Golden Tomato Ketchup

Need a gluten free and vegan main course? Golden Tomato Ketchup could be an outstanding recipe to try. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 5g of fat, and a total of 493 calories. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. A mixture of peppercorns, bay leaf, tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Follow steps 1 through 4 of Canning Instructions, using four pint-size jars.
2
Meanwhile, enclose cloves, peppercorns, allspice, celery seeds, mustard seeds, and bay leaf in a double layer of cheesecloth and tie tightly with string.
Ingredients you will need
Mustard SeedsMustard Seeds
Celery SeedCelery Seed
PeppercornsPeppercorns
AllspiceAllspice
Bay LeavesBay Leaves
CloveClove
Equipment you will use
CheeseclothCheesecloth
3
In a blender or food processor, whirl tomatoes, bell peppers, onions, and garlic, a portion at a time, until smooth.
Ingredients you will need
Bell PepperBell Pepper
TomatoTomato
GarlicGarlic
OnionOnion
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
4
Pour pure into a 10- to 12-quart pan.
Equipment you will use
Frying PanFrying Pan
5
Add spice bag, salt, brown sugar, and vinegar.
Ingredients you will need
Brown SugarBrown Sugar
VinegarVinegar
SaltSalt
6
Measure volume (see "Sunset's Canning Tips" below). Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often until mixture is thick and reduced by 1/2 and liquid no longer separates from solids (spoon some into a small bowl to check), about 1 3/4 hours. Lift out spice bag and discard.
Equipment you will use
BowlBowl
7
If desired, whirl ketchup, a portion at a time, in a blender until very smooth.
Ingredients you will need
KetchupKetchup
Equipment you will use
BlenderBlender
8
Follow steps 5 through 11 of Canning Instructions, leaving 1/8 inch of headspace in each jar and processing jars for 15 minutes (see Notes).
1
Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.
Ingredients you will need
GummiesGummies
ButterButter
JellyJelly
JamJam
2
Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.
Ingredients you will need
SugarSugar
Equipment you will use
BowlBowl
3
Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.
Equipment you will use
Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings4
Health Score89
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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