- Place tomatoes in a large colander set in sink; drain. In an 8- to 10-qt. stainless-steel, enamel, or nonstick heavy pot combine tomatoes, onion, and cayenne pepper. Bring to boiling, stirring frequently; reduce heat. Simmer, covered, 15 minutes, stirring frequently.
- Meanwhile, in a food processor pour hot water over dates. Cover and process until nearly smooth.
- Press tomato mixture through a food mill; discard seeds and skins. Return tomato mixture to pot. Stir in date puree. Using a ruler, measure depth of mixture. Bring to boiling; reduce heat. Simmer, uncovered, 1 hour and 20 minutes to 2 hours or until mixture is reduced by half, stirring occasionally (depth of mixture should be half of original measure).
- In a small stainless-steel, enamel, or nonstick heavy saucepan combine remaining ingredients. Bring to boiling. Remove from heat. Strain vinegar mixture through a fine-mesh sieve into tomato mixture; discard spices. Add salt. Simmer, uncovered, 30 minutes more or until desired consistency, stirring frequently.
- Ladle hot ketchup into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner 15 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks. After jars have been opened, store ketchup in refrigerator up to 1 month.
From the Test Kitchen
Prepare as directed through Step 4. Place pot in a sink filled with ice water; stir mixture to cool. Ladle ketchup into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and freeze up to 10 months.
Nutrition Facts (Home-Style Ketchup)
- Per serving:
- 15 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 92 mg sodium ,
- 3 g carb. ,
- 1 g fiber ,
- 3 g sugar ,
- 0 g pro.