Garden love savory ketchup

Ingredients for 1 servings:

• 7 kg tomatoes, freshly harvested, aromatic
• 6 m.-sized onion(s)
• 6 garlic cloves
• 1,000 ml tomato paste, 3-fold concentrated
• 250 g sugar
• 5 tbsp vinegar (brandy)
• 5 tsp salt
• ½ tsp pepper
• 1 tsp curry powder
• ½ tsp sweet paprika powder
• 1 bag(s) of preserving aid

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 30 minutes

To make the ketchup, you’ll need 11 400ml jars with screw lids. First, halve the tomatoes, remove the stems, and scoop out the juice and seeds with a teaspoon. Add the tomato flesh to the pot; there should be about 4kg of flesh left after peeling. Peel and finely dice the onions, as well as the garlic cloves. Divide the tomatoes, onions, and garlic between two pots to make it easier to handle. Cover and bring to a boil on the stovetop over high heat, reduce heat to medium, and simmer for about 45 minutes, stirring occasionally. Strain the mixture through a fine-mesh sieve or a food mill. Return to the stovetop and bring to a boil. Add the sugar and simmer gently for another 20 minutes, stirring occasionally. Stir in the tomato paste. Season with curry powder, salt, pepper, and paprika, add the vinegar, and simmer for a little longer. Stir in the preserving agent. The consistency should now resemble store-bought ketchup. In the meantime, prepare the jars, rinse with hot water, and let them drain slightly on a clean tea towel. Pour the boiling-hot ketchup into the jars and secure with the screw lids. Turn upside down for five minutes, then flip and let cool. Tip: By varying the seasonings and adding dried herbs or smoke flavoring, you can make many homemade barbecue sauces with the ketchup.