chocolate moose
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 Fri, Mar 26 2010, 5:03 pm
Pesach Ketchup
as per request, from purple Lub Pesach cookbook
Disclaimer: I have never made this
2 large Spanish onions, diced
oil for frying
10 peeled tomatoes
1/4 cup lemon juice
1/2 cup liquid sugar or 1/4 cup sugar
salt to taste
In 9 inch skillet, sautee onions until transparent and turn off flame. Puree tomatoes in blender and add to sauteed onions. Cook, covered, on low flame for 3 hours, checking occasionally to make sure it doesn't burn. Ketchup will thicken the longer it cooks. Add seasonings after three hours. Stir well and continue to cook over the low flame for an additional hour. Cool and store in fridge. Yields 2-3 cups
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