Tomato Ketchup

Tomato Ketchup
Photo by Scott Phillips


  • 6 T bs. distilled white vinegar
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. ground allspice
  • 6 T bs. chopped yellow onion
  • ¼ cup granulated sugar
  • ¼ tsp. whole cloves
  • One 1-inch-long cinnamon stick, crushed
  • + 3 more ingredients
    • ½ tsp. kosher salt
    • 1 tsp. celery seed
    • 5 cups Tomato Purée

Enclose the cinnamon, celery seed, pepper flakes, cloves, and allspice in a tea ball or cheesecloth pouch secured with twine. Pour the vinegar into a 1-quart saucepan and add the spices. Bring to a boil over medium-high heat; then cover the pan and turn off the heat. Put the tomato purée and on...

View full recipe at Fine Cooking


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