Condiments, ketchups, summer tomato ketchup 2



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

  1. 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.
  1. 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.
  1. 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

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