Tomato ketchup in orange color

Ingredients for 1 servings:

• 2,500 g tomatoes, yellow and orange
• 2 apples
• 1 large onion(s)
• ½ bulb(s) garlic
• 2 chili peppers, fresh
• 65 g sugar
• 25 g salt
• 100 ml vinegar
• 1 tsp, leveled allspice, freshly ground
• ½ tsp pepper, freshly ground
• 2 pinches of cinnamon, ground.
• 2 pinches of clove(s), ground.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

why should it always be red

I’ve been using up the last of my small yellow and larger orange tomatoes from the garden. Peel the onion and garlic, then chop them up a bit. Remove the stems and cores from the apples, and chop them up a bit. Remove the stems from the chili peppers, but don’t chop them up. Halve or quarter the large tomatoes. Now all the tomatoes, onion, garlic, apple, and chili go into a pot and simmer uncovered for about 30 minutes. Since I put my mini tomatoes in the pot whole, I occasionally used a potato masher to break them up. First, fish out the two chili peppers. Put everything through a food mill. The mixture is then returned to a pot with the sugar, salt, vinegar, and allspice, and reduced by half in about 40 minutes (simmer uncovered). Then season to taste with pepper, cinnamon, and cloves, and everything is simmered hot in jars or bottles. I got almost 5 small jars (approx. 220 ml content) from this amount.