Homemade Tomato Ketchup
- 1 tsp black peppercorns, roughly crushed
- 4 None allspice berries
- 4 None bay leaves
- 4 None whole cloves
- 4 lbs ripe tomatoes, skinned and chopped
- 10 oz apricots, halved and stones removed
- 5 oz celery, chopped
- 2 None garlic cloves, peeled and chopped
- 2 None onions, peeled and finely chopped
- 1 None red chili pepper, deseeded and chopped
- 6 oz light soft brown sugar
- 1/2 tsp mild curry powder
- 2 tbsp tomato paste
- 2/3 cup white wine vinegar
- 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.
- 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.
- 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)