Fog City Tomato Ketchup
Try this Fog City Tomato Ketchup recipe, or contribute your own. "Corn" and "Relishes" are two of the tags cooks chose for Fog City Tomato Ketchup.
Yield: 1 Servings Ready in 1 hours
favorite of 3 people 1 people want to try
Fog City Tomato Ketchup Preparation
The Fog City Diner was one of the places that came along with the diner revival of a few years back. It is, or was, a trendy place over in the City. I think it may have closed after the 89 quake, but Im not sure about that. Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool a few minutes. Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month. Makes about 5 cups. San Francisco Chronicle, date unknown. Posted by Stephen Ceideberg; March 4 1993. Posted to MM-Recipes Digest V4 #140 by email@example.com (Roy) on May 20, 1997
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Fog City Tomato Ketchup. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on: