After picking a large amount of tomatoes, I realized I had no idea what to do with them. I started going through my vintage herb books and stumbled on a recipe titled “Sweet Catsup”. I have never attempted a recipe that does not have photos before and this recipe had minimal instructions, which is not good for me as I am not the best cook in the world. I decided to go for it and was so excited when the recipe actually turned out great! The recipe is from “Rodale’s Basic Natural Food Cookbook” and I added a few extra ingredients of my own.
2 cups tomato puree
2 cups tomato juice
1 cup cider vinegar
1/2 cup of honey
1 tsp dry mustard
1 stick of cinnamon
1/2 tsp whole allspice or tsp ground allspice
2 stalks celery with leaves
2 medium-size onions
pinch of fennel
pinch of coriander
In a heavy saucepan, combine tomato puree, tomato juice, vinegar, honey and mustard. Place over medium hear and bring to a boil.
Place cinnamon and allspice in a clean, thing, white cloth. Tie top tightly. Add to catsup mixture. Then add celery and onions. Bring to a boil, reduce heat, and cook, uncovered, until catsup is thick, about 3 hours. Stir occasionally during cooking.
Remove spices with a slotted spoon, remove celery and onions. Pour catsup into a heated glass container with tight -fitting lid, cool at room temp, and then store in refrigerator.
Yields around 1 pint.
I prepared the tomatoes by cutting of the tops and putting a slice in the bottom so the tomatoes would cook evenly.
I blanched the tomatoes which made it easier to pull the skin off. If you want to skip this step you can buy tomato puree at the grocery store. I also made my own tomato juice but this step could also be skipped and purchased at the store.
I I added the rest of the ingredients to the pot.AF
After the mixture cooked down and the sauce was at the desired thickness, I strained the sauce and used a funnel to pour it into bottles.