Friday, May 21, 2010

Homemade Tomato Ketchup


3 kilos of ripe tomatoes,
3 large red onions,
4 large cloves of garlic,
1 red pepper,
25 cl of apple cider vinegar,
150 g of light brown sugar,
3 teaspoons salt,
freshly ground black pepper,
3 cloves and other spices to add to your taste: cinnamon, coriander and fenugreek (powdered), Espelette pepper ...


First chop the onions and the garlic, wash and chop the peppers, wash, wipe and cut the tomatoes into quarters. 
Place in a heavy bottomed pot, cover and cook for half an hour on a medium heat.
Pass the tomatoes through a blender or use a food mill (fine grid), then put it back on the stove, add vinegar, salt and spices.
Don’t hesitate to taste the sauce as you cook it.
Simmer uncovered for one more hour or a little more, the ketchup needs to reduce by half and thicken. 

Then add sugar and cook for another twenty minutes. Purists will be careful to keep the glass Heinz bottles to fill them with their own ketchup☺
Others use jam jars or other containers hermetically sealed. Be sure to boil all the containers before filling them with your cold ketchup.

This ketchup is to keep cool and eat within three months.

1 comment:

TheRamblingEpicure said...

This is a great recipe, Eric, and so much better than the store-bought kind. I think it's even better when the tomatoes are practically over-ripe.