Ingredients
- 5 kg Tomatoes (any size)
- 80 grams Onion
- 20 grams Garlic
- 1 Bay leaf
- 1/3 tsp Grated ginger
- 40 grams Sugar
- 30 grams Salt
- 15 ml Vinegar
- 1 dash Pepper
- 1 dash Red chili pepper
- 1 Cinnamon (optional)
- 1 Allspice (optional)
Instructions
- Take the stems and leaves off the tomatoes and wash well.
- Cut the base of the stem out of the tomatoes, and cut into wedges.
- (If you're using cherry tomatoes, you probably won't need to cut them.)
- Put the cut up tomatoes in a blender and puree.
- Puree enough so that you can't see the skins or the seeds anymore.
- Put the pureed tomatoes from Step 2 and 1/2 the sugar into a pot, and start simmering.
- Start on medium heat, and when it starts to thicken, turn down to low heat.
- Skim off the scum diligently.
- When the puree has reduced to about half its original volume, puree the onion and garlic and add it with the bay leaf to the pot.
- Continue simmering.
- Keep cooking until the sauce falls with a heavy plop from a spatula when you scoop it up.
- Add salt, the remaining sugar, grated ginger, vinegar and the spices to season.
- Pour the piping hot ketchup into sterilized jars right up to the rims.
- Screw on the lids, turn the jars over, and leave for 10 minutes.
- After 10 minutes, put the jars in 50C lukewarm water.
- After a while, add cold water little by little to cool the jars.
- By cooling the jars quickly, the red ketchup won't turn brown.
- However, don't cool them too fast or the jars will crack.
- Sterlize the jars.
- You can do this in boiling water, or pour boiling water over them.
- I sterilize the jars by microwaving dry ones for 3 minutes at 700 W, and disinfect the lids with alcohol.
- I made a half-batch this time.
- It filled 3 jars with the white lids.
- Store in a cool, dark place.
- Store opened jars in the refrigerator.
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