Green Tomato Ketchup, or Ketchup Vert

Turn tomatoes that stubbornly refuse to redden into a delicious a condiment.

  • 30 green tomatoes
  • 1/4 cup (60 ml) coarse salt
  • 1/3 cup (75 ml) pickling spices
    • 2 tbsp. whole mustard seeds
    • 1 tbsp. whole allspice berries
    • 2 teaspoons whole coriander seeds
    • 1 teaspoon red pepper flakes
    • 1 teaspoon ground ginger
    • 2 bay leaves, crumbled
    • 2 cinnamon sticks, broken in half
    • 6 whole cloves
  • 8 large onions, chopped
  • 3 apples, peeled, cored and diced
  • 2 celery stalks, diced
  • 4 cups (1 litre) white vinegar
  • 6 cups (1.5 litres) sugar

Cut a cross into the bottom of each tomato, then blanch in boiling water for about 5 min. Place in cold water, then peel. If the tomatoes don’t peel easily, peel with a knife or vegetable peeler.

Thinly slice the tomatoes. Place in a large saucepan with the salt. Let drain overnight.

Drain.

Place the pickling spices in a tea-infuser ball or a piece of cheesecloth and tie tightly.

In a large saucepan, add the tomatoes, onions, apples, celery, pickling spices and vinegar.

Bring to a boil, reduce the heat to medium and cook, uncovered, for 2 1/2 hours, stirring occasionally.

Add the sugar and cook for another hour over low heat, stirring occasionally.

Pour into hot sterilized jars, cover, then sterilize in boiling water for 10 minutes.

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