John Myers
If you want to make ketchup yourself, you need fresh, ripe tomatoes, as well as tomato paste, cornstarch, and spices. Red onions, garlic, allspice, cinnamon, star anise, chili, vinegar, and cane sugar are commonly used for seasoning.
The tomatoes are freed from their stalks, and the onions and garlic cloves are peeled. You can also use canned tomatoes but drain them well. Roughly chop the tomatoes, onions, and garlic and puree with a food processor or hand blender.
Boil the tomato puree in a saucepan with allspice, cinnamon, aniseed, and chili and let it simmer over medium heat for around 30 to 35 minutes, stirring constantly. Then the tomato puree is passed through a not too fine sieve into a second pot.
Now stir in the vinegar and sugar and cook the mixture for another ten minutes while stirring. Mix the cornstarch with a little cold water to a smooth mass and mix it into the tomato sauce. When the ketchup has reached the desired thick consistency, it’s ready.
Fill the still hot ketchup into sterilized jars or bottles and seal them immediately. After cooling, the sauce can be stored in a sealed jar and in the refrigerator for about six months. Once opened, you should use the ketchup within two weeks.
