This is an old recipe. It is full flavored and really, really good on burgers, fries, meat loaf, or anything else you want.
To peel the tomatoes, put them in boiling water for a minute, then remove and plunge them into ice water. The skins should come off easily. Give each one a bit of a squeeze to get some of the juice out. Chop them coarsely. Combine with the other vegetables and cook over medium low until all are soft. Put through a food mill or puree in a food processor. Return to the pan and simmer until reduced by 1/2, about 30 minutes, depending on how juicy the tomatoes are.
Add the remaining ingredients. Cook slowly until very thick, stirring often. Put in sterilized jars allowing 1/2 inch head space and process for 15 minutes.
Servings: 3 - 4 pints
Prep Time: 15 to 20 Minutes
Cooking Time: 1 1/2 Hours
By Free2B from North Royalton, OH
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My mother used to make her own ketchup. She only believed in using French's spices and I seem to think it was a ketchup recipe by French's.
