Tomato Catsup

Ingredients

• 3 pounds of ripe tomatoes
• 4 cups of vinegar
• 6 teaspoons of sliced garlic
• 3 teaspoons of salt
• 3 teaspoons of finely ground white pepper.
• 2 teaspoons of olive oil
• A cheesecloth or another type of coarse cloth

Directions

1. Take all the tomatoes and cook them on a medium heat on stove top.
2. After they are soft strain them through a coarse cloth or cheesecloth and start to put the strained juice in pint jars.
3. For every pint of juice put 2 cups of vinegar, 3 teaspoons of sliced garlic, 1.5 teaspoons of salt and white pepper.
4. Then put everything back on the stove and heat until it starts boiling.
5. Boil for 1 hour and then sieve again after 1 hour.
6. Boil again until it becomes the consistency of cream.
7. After it reaches the desired consistency let it cool and place into bottles or jars
8. Put 1 teaspoon of olive oil in each bottle or jar and seal them tight.
9. Store in a dry place until used in future.

 Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024