Old Fashioned Tomato Ketchup
Prep Time
30m - 4h
Bake Time
1h - 2h
Yields
2 cupsAbout this Recipe
Bland, store-bought ketchup doesn’t hold a candle to our Old-Fashioned Tomato Ketchup. This vintage recipe originally appeared in the 1920 edition of Barrel Full of Imperial Recipes Cookbook. Referred to as “catsup” in the old days, this classic recipe is full of spice which gives it a much stronger flavor pop. While it takes a while for the tomatoes to cook down, it’s mostly hands-off and totally worth it. Your French fries will thank you.
Old Fashioned Tomato Ketchup
Prep Time
30m - 4hBake Time
1h - 2hYields
2 cupsAbout this Recipe
Bland, store-bought ketchup doesn’t hold a candle to our Old-Fashioned Tomato Ketchup. This vintage recipe originally appeared in the 1920 edition of Barrel Full of Imperial Recipes Cookbook. Referred to as “catsup” in the old days, this classic recipe is full of spice which gives it a much stronger flavor pop. While it takes a while for the tomatoes to cook down, it’s mostly hands-off and totally worth it. Your French fries will thank you.
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Ingredients
- 2 quarts fresh or canned tomatoes
- 1 onion, finely chopped
- 2 tablespoons salt
- 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 2 tablespoons dry mustard
- 1 tablespoon allspice
- 1 tablespoon black pepper
- 1 tablespoon cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 cup apple cider vinegar
Instructions
- Pour tomatoes, onion, salt, and sugar in a large pot and bring to a boil. Let mixture cook, bubbling, until thick over low/medium heat (about 1-2 hours). Remove from heat and strain out the onions and any tomato skins.
- Put mixture back on heat and add spices and vinegar. Cook mixture down until thickened and most of the liquid is gone.
- Pour into a container, let mixture cool for about 30 minutes, and then seal and place in fridge.
- If you’d like to can/preserve the ketchup, pour into hot, sterilized jars (leaving 1/2 inch headspace) and cook in a hot water bath for 15 minutes.
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Old Fashioned Tomato Ketchup
Prep Time
30m - 4hBake Time
1h - 2hYields
2 cupsAbout this Recipe
Bland, store-bought ketchup doesn’t hold a candle to our Old-Fashioned Tomato Ketchup. This vintage recipe originally appeared in the 1920 edition of Barrel Full of Imperial Recipes Cookbook. Referred to as “catsup” in the old days, this classic recipe is full of spice which gives it a much stronger flavor pop. While it takes a while for the tomatoes to cook down, it’s mostly hands-off and totally worth it. Your French fries will thank you.
Ingredients
- 2 quarts fresh or canned tomatoes
- 1 onion, finely chopped
- 2 tablespoons salt
- 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 2 tablespoons dry mustard
- 1 tablespoon allspice
- 1 tablespoon black pepper
- 1 tablespoon cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 cup apple cider vinegar
Instructions
- Pour tomatoes, onion, salt, and sugar in a large pot and bring to a boil. Let mixture cook, bubbling, until thick over low/medium heat (about 1-2 hours). Remove from heat and strain out the onions and any tomato skins.
- Put mixture back on heat and add spices and vinegar. Cook mixture down until thickened and most of the liquid is gone.
- Pour into a container, let mixture cool for about 30 minutes, and then seal and place in fridge.
- If you’d like to can/preserve the ketchup, pour into hot, sterilized jars (leaving 1/2 inch headspace) and cook in a hot water bath for 15 minutes.
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