Ketchup (tomato Sauce)

• 700 grams ripe tomatoes
• 125 grams onion, chopped
• 300 ml malt vinegar
• 60 grams sugar
• 2 tsp salt
• 1 tsp dry mustard
• pinch cayenne pepper
• 4 cloves whole
• 4 blade of mace

1. Slice tomatoes and chop onions
2. Put in pan with all the ingredients.
3. Cloves and blade of mace both in muslin bag
4. Simmer gently for about 1 hour
5. Put through liquidizer and/or sieve (remove muslin bag first)
6. Return to pan and simmer to thickness required stirring frequently
7. Leave in china or pyrex bowl to cool
8. When quite cold put into screw top bottles or jars.
9. If you want to keep it a bit longer you may have to further sterilize after bottling.
10. Secondary sterilizing: in deep pan cover bottled ketchup jars with water trying to keep it at 77C for 30 minutes

tomatoes, onion, malt vinegar, sugar, salt, mustard, cayenne pepper, blade of mace

Taken from cookpad.com/us/recipes/368251-ketchup-tomato-sauce (may not work)