Homemade tomato ketchup

Name: Homemade tomato ketchup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1.7 kg ripe aromatic tomatoes; 300 g Apricots; 150 g Celery; 2 Garlic cloves; 2 Onions; 1 chili pepper; 1 TEASPOON black peppercorns; 4 Allspice seeds; 4 Bay leaves; 4 Cloves; 175 g demerara sugar; 1/2 TEASPOON Curry; 2 TABLESPOONS Tomato paste; 150 ml White wine vinegar; 7-10 Tbsp Tea filter; 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1.7 kg ripe aromatic tomatoes
300 g Apricots
150 g Celery
2 Garlic cloves
2 Onions
1 chili pepper
1 TEASPOON black peppercorns
4 Allspice seeds
4 Bay leaves
4 Cloves
175 g demerara sugar
1/2 TEASPOON Curry
2 TABLESPOONS Tomato paste
150 ml White wine vinegar
7-10 Tbsp Tea filter
7-10 Tbsp Kitchen yarn

Directions

1
Cut the tomatoes crosswise on the upper side. Blanch in boiling water for about 30 seconds. Remove with a skimmer and rinse with cold water. Remove the skin from the tomatoes. Cut the tomatoes into quarters, cut out the stalks
2
Wash and halve the apricots, remove the seeds. Clean, wash and cut the celery into pieces. Peel garlic and chop finely. Peel onions and chop finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Crush the peppercorns and put them in a tea filter together with allspice, bay leaf and cloves. Tie up with kitchen string
3
Put tomatoes, apricots, celery, garlic, onions, chilli, sugar, curry, tomato paste, vinegar and the spice bag into a wide pot and bring to the boil while stirring occasionally. Simmer covered over medium heat for about 30 minutes
4
Remove the spice bag. Finely puree the sauce with the chopping stick. Let it boil down to ketchup for another 45 minutes while stirring occasionally. Season to taste with salt, sugar and vinegar. Pour hot into 2 sterile bottles and close well