Tomato ketchup

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4 1
We cook it when sun-ripe tomatoes are available in abundance. Three more great barbecue sauces can be conjured up from the basic recipe
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 4
  • 5 kg ripe tomatoes
  • 10 Onions (approx. 1 kg)
  • 6 TABLESPOONS Sugar
  • 1 TABLESPOON Mustard
  • 175 ml White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 tube/s (each 200 g) Tomato paste

Directions

  1. 1

    Wash the tomatoes, cut out the stalk and cut the tomatoes into pieces. Peel and chop the onions. Boil the tomatoes, onions, sugar, mustard, vinegar, 1 level tablespoon of salt and 2 level teaspoons of pepper in a large, wide pot, stirring occasionally. Simmer covered over medium heat for about 30 minutes.

  2. 2

    Finely puree the tomatoes with a hand blender and pass through a sieve. Put the tomato puree into a wide pot. Stir in tomato puree and bring everything to the boil. Let it boil down to ketchup for another 2 hours while stirring occasionally.

  3. 3

    Season to taste with salt, 1 pinch of sugar and vinegar. Fill ketchup hot into prepared clean bottles (1 litre each) and close them tightly. Store in a cool and dark place. Shelf life approx. 6 months.

Nutrition Facts

KCAL
1 kcal
CARBS
1 g
FATS
1 g
PROTEINS
1 g