Posted: 5:00 a.m. Wednesday, Nov. 14, 2012
Tomato Ketchup
By Jolana Smith
- 4 pints ripe grape tomatoes, cut in half
- 2 cups red wine vinegar
- 2/3 cup dark brown sugar
- 4 teaspoons salt
- 2 teaspoons black pepper
- 3/4 teaspoon Worcestershire sauce
1.In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving. YIELDAbout 2 cups
Jolana co-hosts and executive producers the Tad Show weekdays, 5-10am
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