Long Meadow Ranch

Long Meadow Ranch Ketchup

LMR Ketchup

"When I was a kid, I did not enjoy eating raw bell peppers and tomatoes. So imagine my surprise when my father finally broke down and told me that ketchup and pasta sauce usually contained both. I still chuckle every time I make this recipe."  - Sheamus



2 gallons fresh ripe tomatoes, peeled (or high quality canned, peeled California tomatoes)
¾ cup brown sugar
1 tsp dried mustard
1 tsp fenugreek
1 tsp nigella seed
1 tsp allspice
1 tsp mace
1 tsp clove
2 tsp celery seed
1 tbsp black peppercorn
3 bay leaves
3 cloves of garlic, crushed with side of knife
1 tbsp smoked paprika
2 cinnamon sticks
¾ cup cider vinegar
3 cups yellow onion, minced
1½ cups red bell pepper, minced
1½ tsp cayenne
Salt to taste



Pass tomatoes through a food mill, or grate with a box grater.  Combine with sugar, peppers, vinegar, and onions in a heavy bottom sauce pot. 

Place remaining ingredients in cheesecloth, tie it like a bag and add to the pot.

Simmer for 1 - 2 hours over medium-low heat, until thick and pulpy.  Remove spice bag and blend with a wand mixer, or in a food processor until smooth. 

Season with salt and cool overnight.  The flavors will become more mild and developed in the cooling process.

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