Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ripe (about 5 or 6 medium)
-tomatos, rinsed and diced
2 lg Garlic cloves, smashed
1/2 sm Onion, diced
1/4 lg (1-ounce) red bell pepper,
-diced
1/2 c Plus 2 Tablespoons light
-corn syrup
1/2 c Plus 2 Tablespoons cider
-vinegar
1 tb Salt
2 ts Pickling spices
1/4 c Tomato paste

Info: from "Eat More, Weigh Less", by Dean Ornish M.D., 1993 Harper
Collins recipe by Wolfgang Puck typed for you by Perry Lowell,
GOURMET, July '93 The length of time it takes for the ketchup to
thicken depends on the water content of the tomatos, so be patient.
Make only with vine-ripened tomatos.

Makes 2 cups.

In a medium stainless-steep or enamel saucepan, over a low flame,
cook the tomatos and garlic until the sauce begins to bubble. Add the
onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup,
vinegar, salt, and pickling spices and continue to simmer over the
low flame until the sauce reduces and thickens, about 1-1/2 hours,
stirring occasionally. (The sauce will reduce by about one-half.) Do
not rush. Cook over a low flame to prevent scorching.

Strain through a food mill and stir in the tomato paste. Correct
seasoning to taste, cool, and refrigerate in a covered container
until needed. The ketchup will thicken slightly as it cools, but it
is not the consistency of store-bought ketchup. The ketchup will
keep up to three weeks.

Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams
Cholesterol: 0 Sodium: 448.4 milligrams

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