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Gourmet Magazine

4

medium

onions, chopped

4

garlic cloves, chopped

4

(28-ounce) cans whole tomatoes, drained

1/2

cup

sugar

1

cup

cider vinegar

1

teaspoon

whole cloves

1

teaspoon

whole allspice, crushed

1

cinnamon stick

1

teaspoon

celery seed

2

teaspoons

dry mustard

1

teaspoon

paprika

Hot, sauce

Salt,, to taste

1

In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately

2

low heat, stirring occasionally, until onions are very soft, about 40 minutes.

3

Force mixture through a food mill fitted with coarse disk into a bowl. In a

4

cleaned kettle stir together puree, sugar, and vinegar, and simmer, uncovered,

5

stirring frequently to prevent scorching, until reduced by half, about 20

6

minutes. Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag

7

and add to tomato mixture with mustard and paprika. Simmer mixture, stirring

8

until very thick, about 10 minutes. Discard bag and season mixture with hot

9

sauce and salt. Ketchup may be made 10 days ahead and chilled, covered.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (92.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

1015.03

Calories From Fat (4%)

45.05

% Daily Value

Total Fat 5.56g

9%

Saturated Fat 0.86g

4%

Cholesterol 0mg

0%

Sodium 2660.99mg

111%

Potassium 4430.83mg

127%

Total Carbohydrates 236.09g

79%

Fiber 35.56g

142%

Sugar 162.97g

 

Protein 22.07g

44%