SUMMER TOMATO KETCHUP (2 cups)
3 pounds ripe tomatoes (about 6 large), cored and quartered
½ cup cider vinegar
¼ cup sugar
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon garlic powder
1/8 teaspoon cloves
- Arrange the tomatoes packed tightly in a 2-½ quart microwave-safe casserole, and cover loosely with microwave-safe plastic wrap. Cook at full power (650 to 700 watts) for 40 minutes, stirring and breaking up the mixture with a wooden spoon every 10 minutes.
- Allow the tomatoes to cool slightly. Then puree them in a food processor or blender. Strain the puree, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. You should have about 3 cups thick, strained juice.
- Return the juice to the casserole and stir in the remaining ingredients. Cook, uncovered and stirring every 10 minutes, until thick, about 30 minutes.
NOTE: This recipe was cooked on high (full power, 650m to 700 watts) in a carousel microwave, using microwave-safe containers. If your microwave is less powerful, you will have to allow for more cooking time (approximately 1-½ times the amount called for — but watch carefully); if it does not have a carousel, you may have to rotate the dish while it is cooking.
from Julee Rosso and Sheila Lukins, The New Basics Cookbook