Condiment Recipes

Tomato Ketchup

No Photo

Yield: 48 ounces


  • 4 pounds tomatoes
  • 1 large onion, chopped
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1 cup vinegar


  1. Peel tomatoes, then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to split. Remove them to a bowl until they are cool enough to handle.
  2. Peel and chop the tomatoes, making sure to catch all the juices. Simmer tomatoes and onion in a heavy saucepan until tender, about 10 minutes.
  3. Puree the tomato-onion mixture in a blender or food processor and return to saucepan. Add spices and vinegar and simmer, uncovered, very slowly, for 1 1/2 hours or until the mixture is reduced in volume by about a third. Stir frequently.
  4. Cool and pour into containers.
  5. Let cool before storing in the refrigerator for up to 4 months or in the freezer for 9 months.

God's Rainbow - Noahic Covenant