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