John Myers
Easy Tomato Ketchup
The perfect easy tomato ketchup recipe with a picture and simple step-by-step instructions.
- 3200 g Tomatoes from our own harvest
- 750 g Red onions
- 15 piece Fresh garlic
- 25 piece Allspice grains
- 5 piece Cinnamon sticks
- 10 piece Star anise
- 5 piece Dried chili peppers
- 250 ml Red wine vinegar
- 250 g Cane sugar
- 10 tsp Food starch
- Wash the tomatoes and remove the stalks.
- Peel the onions and garlic. Cut the onions into half rings and the garlic in not too small pieces.
- Put the tomatoes, onions and garlic in the blender and puree them finely.
- Fill a large saucepan (mine has 12 liters) with the pureed mass.
- Now add the spices and bring everything to a boil. Then simmer openly over a low heat for approx. 35-45 minutes. Stir again and again so that nothing sticks to the bottom of the pot.
- Now spread the mixture through a not too narrow-meshed sieve in a second pot.
- Now add vinegar and sugar. Bring the whole thing to the boil again and cook again for a good 10 minutes, stirring continuously.
- Mix the cornstarch with cold water and then add to the boiling ketchup so that it binds easily. Bring to the boil again briefly.
- Rinse the twist-off glasses with hot water and fill them with the hot liquid. Close the lid and turn it upside down (approx. 5-10 min.).
- Since it does not contain any preservatives, it will of course not last as long as bought ketchup. But dark and cool it can last 6 months. After opening, put it in the fridge !!!
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