Tomato ketchup

Ingredients for 10 servings:

• 2 kg tomatoes, mixed
• 1 onion(s)
• 3 spring onions with green parts
• 5 stalks of celery (sliced ​​celery)
• some water
• 1 tbsp, leveled salt
• 3 carnations
• 5 peppercorns, black
• ¼ tsp cumin powder
• 5 juniper berries
• 2 tbsp red wine
• 2 tbsp balsamic vinegar
• 1 chili, as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

with ingredients from my garden, simply

Remove the stems from the tomatoes, roughly chop the tomatoes, and cook with the salt, roughly chopped onions, celery (with the stems), and a little water for about 20 minutes. Then pass everything through a sieve. Finely grind the dry spices in a mortar and pestle, add the chili (either whole or finely chopped or just a portion) and the remaining ingredients. Simmer everything over low heat for about an hour until the desired consistency is reached. While still hot, pour into screw-top jars, seal, and turn upside down to cool.