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Tomato Catsup

  • 1 bushel ripe tomatoes, cut in pieces
  • 1/2 gallon cider vinegar
  • (3) half-pints salt
  • 2 ounces whole cloves
  • 1 tsp cayenne pepper
  • 2 Tbsp black pepper
  • 5 heads garlic, skinned & separated
Boil the cut up tomatoes until very soft. Press them through a sieve to take out the skin and seeds.

Add the rest of the ingredients. Mix all together and boil for 3 hours or until reduced by one-half.

Bottle without straining and seal up.

(This is more easily and quickly made if the tomatoes are peeled before they are cooked. A sliced onion may be used in place of the garlic.)
Submitted by Tess M Jul 30, 2010 15 min 30 min 45 min
Recipe Rascal