Tomato Catusp |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | |||||||||
| INGREDIENTS: | ||
| 10 cups chopped tomatoes | 2 cups chopped onions | 1-1/2 cups packed brown sugar |
| 1-1/2 cups distilled white vinegar | 1/4 cup pickling spice | 1-1/2 teaspoons salt |
| 1/2 teaspoon paprika | ||
| 1 | In a large pot, combine all the ingredients. Bring to a boil, reduce heat to medium-low, and simmer partially covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until mixture is very thick, stirring often to prevent scorching. When the mixture is thick, pour through a fine sieve into a bowl, pressing on the solids. Discard the remaining solids. The catsup will keep covered, in the refrigerator for about 1 month. |