Homemade Tomato Ketchup

  1. Put the crushed peppercorns, allspice, bay leaves and cloves in a small piece of cheese cloth and tie into a bag with fine string. Place all the remaining ingredients and the spice bag in a large wide pot.
  2. Slowly bring to a boil, stirring until the sugar has dissolved. Cover and cook over a medium heat for 30 mins, stirring occasionally. Cool for 10 mins, remove and discard the spice bag and puree the sauce in the pan with a stick blender. Return the pan to the heat and let bubble gently, uncovered, for a further 45 mins until thickened. Season to taste with salt and freshly ground black pepper and an extra splash of vinegar, if needed.
  3. Pour the hot ketchup into cleaned sterilized bottles and seal tightly. Store in a cool dry place. Once the bottles are opened store the ketchup in the fridge and use with 1 week.

black, berries, bay leaves, cloves, tomatoes, celery, garlic, onions, red chili pepper, light soft brown sugar, curry powder, tomato, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/19940 (may not work)

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