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Homemade Ketchup with Tomato and Rhubarb

Jennifer Farley
  • 150 minutes
  • Serves 32

INGREDIENTS

2

Bay leaves

2

Garlic cloves, medium

25 oz

Rhubarb

1 28 ounce can

Tomatoes, whole

1

Yellow onion, (chopped (2 cups)), medium

1 6 ounce can

Tomato paste

1/2 tsp

Allspice berries

1/2 cup

Brown sugar, packed light

1/8 tsp

Cayenne pepper

1

Cinnamon stick

1 tsp

Cloves, whole

1 tsp

Mustard seeds

1 tsp

Peppercorns, black

1 1/2 tsp

Sea salt

1/2 cup

Apple cider vinegar

2 tbsp

Olive oil, extra virgin

1 cup

Water