Tomato ketchup

Name: Tomato ketchup
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 5 kg ripe tomatoes; 10 Onions (approx. 1 kg); 6 TABLESPOONS Sugar; 1 TABLESPOON Mustard; 175 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 tube/s (each 200 g) Tomato paste

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

We cook it when sun-ripe tomatoes are available in abundance. Three more great barbecue sauces can be conjured up from the basic recipe

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

5 kg ripe tomatoes
10 Onions (approx. 1 kg)
6 TABLESPOONS Sugar
1 TABLESPOON Mustard
175 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 tube/s (each 200 g) Tomato paste

Directions

1
Wash the tomatoes, cut out the stalk and cut the tomatoes into pieces. Peel and chop the onions. Boil the tomatoes, onions, sugar, mustard, vinegar, 1 level tablespoon of salt and 2 level teaspoons of pepper in a large, wide pot, stirring occasionally. Simmer covered over medium heat for about 30 minutes.
2
Finely puree the tomatoes with a hand blender and pass through a sieve. Put the tomato puree into a wide pot. Stir in tomato puree and bring everything to the boil. Let it boil down to ketchup for another 2 hours while stirring occasionally.
3
Season to taste with salt, 1 pinch of sugar and vinegar. Fill ketchup hot into prepared clean bottles (1 litre each) and close them tightly. Store in a cool and dark place. Shelf life approx. 6 months.