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Prep Time : 1hr 
Cook Time : 4hr 
Course : Condiment, Sauces
Special : Caffeine-Free, Easy, Egg-Free, Fat-Free, Few Ingredients, Gluten-Free, Kosher (Parve), Lactose-Free, Large Quantity, Low Calorie, Low Fat, Make Ahead, Non-Alcoholic, Sugar-Free, Vegan, Vegetarian, Wheat-Free
Type of Prep : Boil, No-Bake, Simmer
Cuisine : U.S. Regional
Occasion : Fall, Spring, Summer, Winter
 
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Heirloom Tomato Ketchup Recipe

From Famous Old Receipts by Jacqueline Harrison Smith (1908)

This recipe for heirloom tomato ketchup dates back to 1908. It is sugar-free, depending on the natural sugar in the tomatoes to concentrate as a sweetener. It is fairly simple with the main ingredients being tomatoes, vinegar, red peppers, salt, pepper, dry mustard, and allspice. Be prepared to tend it for 4 hours before canning.

INGREDIENTS:

  • 4 quarts tomatoes
  • 2 quarts vinegar
  • 6 chopped red peppers
  • 4 tablespoons salt
  • black pepper
  • 2 tablespoons dry mustard
  • 3 tablespoons allspice

PREPARATION:

Peel tomatoes and place in a kettle with vinegar, chopped red peppers, salt, black pepper, dry mustard, and allspice.

Boil for 4 hours until thickened.

Bottle, seal, and serve as a condiment for meat and fish.

Recipe Source: Famous Old Receipts by Jacqueline Harrison Smith (1908)
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