Homemade tomato ketchup

Ingredients for 4 servings:

• 140 g tomato paste, triple concentrated
• 50 g sugar
• 100 ml water
• 1 tbsp balsamic vinegar
• 1 pinch of cinnamon powder
• 1 pinch allspice, ground
• 1 pinch of nutmeg
• 1 pinch of pepper
• 1 tsp. clove powder
• 1 tsp, leveled salt, less if needed
• some flour, maybe

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Combine tomato paste, sugar, water, vinegar, salt, and spices in a saucepan and bring to a boil. Be careful, it will spatter easily! Simmer over moderate heat for 5-10 minutes, stirring constantly, to allow the spices to release their flavor. If it’s too thick, add a tablespoon at a time until the desired consistency is reached. If you like, you can thicken the ketchup a little, but this isn’t necessary. This is mainly to prevent the ketchup from settling during longer storage. Mix 1 level tablespoon of flour with 2-3 tablespoons of water and stir drop by drop into the simmering ketchup until it’s perfectly creamy. Usually, 1-2 teaspoons of this flour-water mixture is enough. Starch or a sauce thickener will probably work too. Fill the container while it’s still very hot and immediately seal it airtight. It will keep for weeks in the refrigerator. This ketchup is very similar in taste and consistency to store-bought ketchup. It’s also suitable as an emergency ketchup recipe when you need a quick replacement. It’s absolutely child-friendly.