Roger Phillips - Tomatoes
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La Belle Cuisine - More Condiment Recipes 

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"Condiments are like good friends -
highly thought of, but often taken for granted."

~ Marilyn Kaytor

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 Tomatoes on Vine
Tomatoes on Vine
Photographic Print

Diamond, Mitch
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Glorious American Food

by Christopher Idone, 1985, Random House

6 pounds very ripe tomatoes, peeled and
seeded, with juices reserved
1 onion
6 whole cloves
4 whole allspice berries
6 peppercorns
1 sprig fresh rosemary
1 celery heart, with leaves
2 tablespoons brown sugar
1/4 cup cider or raspberry vinegar

Large non-aluminum kettle
Food mill

Coarsely chop the tomatoes and place them in the kettle with the
reserved juice.
Stud the onion with the cloves and tie it in a double layer of dampened cheesecloth along with the allspice, peppercorns, and rosemary.
Add the cheesecloth bag, celery heart, brown sugar, vinegar and a little
salt to the tomatoes and bring to a boil, stirring from time to time, over
high heat.
Reduce the heat to low and simmer, stirring frequently, for 1 1/2 to
2 hours, or until reduced by half.
Purée the ketchup in a food mill and taste for seasoning. Return the
ketchup to the kettle and bring to a boil. Reduce the heat and simmer
for 15 minutes.
Immediately pour the ketchup into sterilized jars and seal according
to the manufacturer’s directions.
This ketchup will keep, refrigerated, for 2 weeks.
Makes about 2 1/2 pints

Note: Tomatoes can be very watery. If not reduced enough, a layer of
water will form in the bottom of the jars. If this should develop, unseal
the jars and gently plunge a bulb baster to the bottom of the jar to
extract the water.

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