Homemade Tomato Ketchup

Ingredients

• 3kg ripe tomatoes, chopped
• 4 medium brown onions, chopped
• 2 tsp whole black peppercorns
• 1 red pepper, chopped
• 2 tsp whole allspice
• 1 tbsp coriander seeds
• 1 cinnamon stick, broken
• 200ml red wine vinegar
• 2 tsp whole cloves
• 1 red chilli, chopped
• 4 bay leaves
• 100g sugar
• Salt to taste
  
  

Method

In a large saucepan combine the tomatoes, onions, red pepper & chilli. Simmer for about ½ hour. Pass through a sieve & return to the saucepan. Combine all the spices in a spice bag or ball, (or muslin cloth tied with string) & add to the mix along with the sugar, vinegar & salt. Simmer, stirring occasionally until the mixture thickens (this will depend upon on how juicy the tomatoes are), adjust seasoning. (You may need to puree with a stick blender to achieve a smoother consistency) Pour into sterilised jars & seal tightly. Lay a tea towel on the bottom of a pot large enough to fit the jars, arrange the jars, ensuring that they do not touch the sides or each other. Add boiling water to completely cover & cook for 15-20 mins. Remove the jars & allow to cool to room temperature. Store in a cool dark place & store for up to a year. Makes about 2 litres. Serve with a steak, or your favourite burger & homemade fries…