Homemade Ketchup

We have been so used to buying ketchup in the supermarket. There are a lot of products that taste well, but wouldn’t it be great to make your own? Use this recipe as a guide, but feel free to adjust it to your taste. Add more chili for spicier ketchup or more sugar for a sweeter version.

Ingredients:

1 large red onion, peeled and roughly chopped

1 stick of celery, trimmed and roughly chopped

olive oil

a thumb-sized piece of fresh ginger, peeled and roughly chopped

2 cloves of garlic, peeled and sliced

½ of a fresh red chili, seeded and finely chopped

a handful of fresh basil, leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

500g amazing cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, chopped or  1kg yellow, orange or green tomatoes, chopped

200 ml red wine vinegar

70g brown sugar

Remove the tomato skins by submerging the tomatoes in boiling water for 1 minute and then plunge them in a bowl of ice water. This will make the skins slide off easily. After peeling, cut them in half and spoon out the seeds. Place them in a sieve and mash them a little with a fork to drain excess water. Save the juice. You can use it for cooking or drink it as juice later on.

In a pot, place the tomatoes and other ingredients.  Cook it for 15 minutes or until it becomes thick, stir occasionally. Once it is cooked, strain and remove solid parts. Let it cool before bottling.

*Make sure you sterilize your bottles/jars in the dishwasher or by boiling them in water for 5 minutes.

Photo Courtesy Of: chatirygirl