Make This: Homemade Ketchup in the Microwave

We are flip-flopping on the microwave issue.

There’s an easier way, Tuffy.

• 3 pounds ripe tomatoes, cored and quartered
• ½ cup cider vinegar 
• ¼ cup sugar 
• ½ teaspoon salt 
• ¼ teaspoon garlic powder 
• ⅛ teaspoon ground cloves 

1. Pack tomatoes tightly in a single layer in a 2 ½-quart microwave-safe casserole and cover loosely with microwave-safe plastic wrap. Cook at full power (650 to 700 watts) for 40 minutes, stirring and breaking up the mixture with a wooden spoon every 10 minutes. 
2. Allow the tomatoes to cool slightly. Then puree them in a food processor or blender. Strain the puree, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. You should have about 3 cups thick strained juice 
3. Return the juice to the casserole and stir in the remaining ingredients. Cook, uncovered and stirring every 10 minutes, until thick, about 30 minutes. 

(Recipe courtesy The New Basics Cookbook/Photo from here.)

1 year ago  /  17 notes Tweet