----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Tomato Ketchup
  Categories: relishes
       Yield: 4 servings
      10 lb tomato; dead-ripe
       1    bell pepper, red; seeded & 
       4 lg onion; chopped
   1 1/2 c  vinegar, cider
       2    garlic clove; crushed
       1 ts peppercorns
       1 ts allspice, whole
       1 ts cloves, whole
       5    cinnamon sticks
       1 ts celery seed
     1/2 ts mustard, dry
     1/4 ts cayenne
       4 tb sugar, brown; packed firm
       3 tb sugar, granulated
       1 ts salt
   Cut tomatoes in quarters and puree them in food processor along with bell  
   pepper. Strain puree through a coarse sieve to remove skins and seeds. (You
   can dump the puree into a colander and work it through with your hands     
   until there is nothing left in the colander but a dryish pulp of skins and 
   seeds.)  Now puree onions, combine with tomato and pepper puree, and pour  
   into a large stainless steel or enameled kettle.  Cook and stir            
   occasionally over low heat until it is reduced by about a third and is     
   considerably thicker.                                                      
   Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery  
   seed into the vinegar in a small pot and simmer covered for 1/2 hour to    
   steep spices in the vinegar. Pour about half the spiced vinegar through a  
   tea strainer into the thickened tomato mixture.  Stir. Also add sugar,     
   mustard, cayenne, and salt at this point.                                  
   Here is where the tasting comes in.  You can adjust any of these           
   ingredients to suit you.  You can add more spiced vinegar.  Or a little    
   plain vinegar.  More or less sugar, mustard, cayenne.  Just sort of tinker 
   with it.  Cook it some more, stirring often, until it looks like catsup    
   should look. Taste and adjust again.  You may notice that it looks slightly
   curdled.  Not to worry.  Hit it a lick in the food processor. Smooths right
   out. Pour into sterile jars leaving 1/8 of head space. Process in a       
   boiling water bath 15 minutes.                                             
   -- The Only Texas Cookbook                                                 
   Linda West Eckhardt