Terrific Tomato Soup and Other Tomato Recipes
(Page 4 of 9)
September/October 1975
The Mother Earth News editors
Catsup No. 1
(Yield: about 5 pints)
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48 medium-sized tomatoes
2 ripe (red) sweet peppers, seeded
2 green sweet peppers, seeded
4 onions
3 cups white vinegar
3 cups sugar or honey
3 tablespoons salt
3 tablespoons dry mustard
1/2 teaspoon ground cayenne pepper
The following ingredients tied in a cloth:
1 1/2 teaspoons whole allspice
1 1 /2 teaspoons whole cloves
1 1/2 teaspoons broken stick cinnamon
Catsup No. 2
(Yield: about 3 pints)
48 medium tomatoes
2 medium onions
2 cups cider vinegar
I cup brown sugar or honey
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 tablespoon paprika
The following ingredients tied in a cloth:
1 1 /2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic, chopped
Catsup No. 3
(Yield: about 2 pints)
32 medium tomatoes
1 cup sliced onions
1 cup vinegar
1/2 cup sugar or honey
4 teaspoons salt
1/4 teaspoon cayenne pepper
1 teaspoon celery seed
The following ingredients tied in a cloth:
1/2 teaspoon whole allspice
1 1/2 teaspoons whole cloves
1 1/2 teaspoons broken stick cinnamon
Newfangled method (blender and oven): Fill the blender 3/4 full of raw tomatoes and other vegetables and whizz the contents at the highest speed for 4 seconds or until the makings are well purged. Add the ground spices and set the mixture aside. Pour the vinegar into a pan (not aluminum), add the whole spices tied into a cloth bag, simmer this combination 30 minutes, and bring it just to a boil. Combine the spiced vinegar with the puree and add sugar or honey and salt. Cook down the catsup in the oven (see the directions under "Sauces") or boil it to the right consistency on top of the stove or over an open fire. Pour it hot into hot bottles and seal them, or fill canning jars, process them in a boiling water bath for 10 minutes, remove them from the canner, and complete the seals-if necessary-according to the manufacturer's instructions. Old-fashioned method (sieve and kettle or oven): Slice or grind the tomatoes and other vegetables and simmer them about 20 minutes, or until the, pieces are very tender. Put the pulp through a sieve to remove seeds, skins, and fibers, and add the ground spices and sweetening. At this point you have a choice: either [1] cook down the liquid to reduce it by half, and thin it to the desired consistency with spiced vinegar (see the directions under "Newfangled method"), or [2] mix the prepared pulp with the spiced vinegar and cook it down. Less time and fuel are required by Method 1. In either case, pour the catsup hot into hot containers and seal bottles or process jars as directed in the preceding instructions.
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