Bistro LQ's Green Tomato Ketchup Recipe

Ingredients

• 1 pound ripe green tomatoes, cut into quarters
• 1 yellow onion, quartered
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon dry mustard
• ½ teaspoon Worcestershire sauce
• ½ cup apple cider vinegar
• ½ teaspoon pickling spices
• ¼ cup honey

Directions

1. Place the tomatoes, onion, pepper, mustard and Worcestershire sauce in a large pot. Add the vinegar and pickling spices and simmer over very low heat for 3 hours, stirring occasionally, until the tomatoes break down and the mixture thickens. Let the tomato mixture cool slightly.
2. Puree the tomatoes in a blender and strain through a fine mesh strainer, pushing on the solids. Return the pot to the stove, bring the ketchup to a boil and stir in the honey. Remove from the heat and let cool to room temperature before serving. The ketchup can be refrigerated in a tightly sealed container for up to 2 weeks.