- Level
- easy
- Prep Time
- 1 h
- Cooking Time
- 1 h 15 m
- Serves
- 8 cups (2 litres)
Ingredients
- 1 tsp
- coriander seeds
- 1 tsp
- black peppercorns
- 1
- bay leaf
- 1
- whole clove
- 6
- plum tomatoes, peeled and diced (see note)
- 6
- Cortland apples, peeled, cored and diced
- 3
- onions, diced
- 1
- red bell pepper, seeded and diced
- 1 cup
- apple cider vinegar
- 250 ml
- 2 cups
- sugar
- 420 g
- 1 tbsp
- salt
Directions
- Step 1
- Place the spices in a tea ball or piece of cheesecloth.
- Step 2
- In a large, heavy pot off the heat, combine the remaining ingredients. Add the spices. Bring to a boil while stirring often. Simmer over medium heat for 1 hour 15 minutes or until the vegetables have reduced to a purée and the liquid is thick and syrupy, stirring a few times.
- Step 3
- Pour the ketchup into hot sterilized jars, if desired. Let cool and refrigerate. Serve with grilled meats. Unsterilized jars or airtight containers of ketchup will keep for 1 month in the refrigerator or 3 months in the freezer.
Tips
To peel the tomatoes, use one of the following two methods: Cut the tomatoes in half lengthwise and place, cut-side down, on a baking sheet. Bake for 20 to 25 minutes in an oven preheated to 450°F (230°C) or until the skin is charred. Let the tomatoes cool. The skin will peel off easily.
Or you can blanch the tomatoes whole: Make a small x-shaped incision in the bottom of each tomato. Plunge the tomatoes into a pot of boiling water for 30 seconds or until the skin starts to come away from the flesh. Drain and plunge into a bowl of ice water. Again, the skin will peel off easily.
