Tomato Ketchup Recipe
Yield: 1.5 L
Ingredients
2 large onions
2 stick celery
1 red pepper
Olive oil
5 cm fresh ginger
4 cloves garlic
1 mace
1 fresh red chili, deseeded and finely chopped
2 TS coriander seeds
2 TS Jeera
4 cloves
1 tsp black pepper corns
sea salt + pepper
2 kg tomatoes
5 dl water
3 dl red wine vinegar
150 g brown sugar
optional
1/2 bulb fennel
any other seasonal vegetable (carots, leek, cabbage)
Method
Roast dry spices in a saucepan without oil, add olive oil, onions, garlic, ginger and vegetables
Season with pepper and salt.
Cook gently over a low heat for 10 to 15 minutes until softened, occasionally stirring.
Add the tomatoes, 5 dl of cold water, vinegar and sugar. Bring to the boil and simmer gently until the sauce is reduced by half and thickens to the desired consistency. This takes about 24 hours!
Taste and if necessary, add some more seasoning.
Blend the sauce in a food processor or handblender (I find this easier) and push it through a sieve, this makes the ketchup smooth and shiny.
Pour the ketchup through a sterilised funnel into sterilised bottles or containers, then sterilise them and place in a cool dark place – it should keep for ages but allow it 9 months.