Tomato spice ketchup

Ingredients for 1 servings:

• 2 kg tomatoes (vine tomatoes) fresh
• 250 g diced onion(s) (weighed after peeling!)
• 100 g sugar
• 1 tbsp vinegar, brandy
• 2 tsp salt
• 2 tsp Dijon mustard
• 1 tbsp pesto rosso
• 3 tsp vegetable broth, instant
• 1 tsp white pepper, ground
• ½ tsp ginger powder
• ½ tsp allspice, ground
• 4 tsp curry powder
• 2 tsp paprika powder
• 2 tsp basil
• 2 tsp oregano

Instructions

Working time approx. 25 minutes; Rest period approx. 14 days; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 14 days 1 hour 40 minutes

Homemade spice ketchup, not just for grilling

Remove the tomatoes from the vines and carefully wash them. Then cut them into pieces and remove the stems. Peel the onions and weigh them again (250g), then chop or slice them into small cubes. Place everything in a large, thick-bottomed pot. Add the vinegar, sugar, and salt and bring to a boil. Once the tomatoes have started to cook, add the ginger and allspice. To balance out the sugar, add the vegetable stock. After about 45 minutes, the tomatoes and onion will have reduced, and the mixture is passed through a sieve. Continue to reduce the resulting tomato mixture until a homogeneous mixture is formed. Season the simmering tomato mixture with the mustard, pesto, curry, and paprika. Just before the end, before the mixture is ready, add the basil and oregano. These can, of course, also be used fresh. Please only add them shortly before the end of the cooking process, as otherwise the basil will become bitter. Now pour the mixture into hot, rinsed jars and seal. Let it rest for 14 days to allow its full aroma to develop.