John Myers
Ingredients for 1 servings:
- 200 g tomato paste, triple concentrated
- 700 g tomatoes, pureed
- 150 g glucose
- 1 large onion(s)
- 1 tbsp salt
- 4 tbsp spirit vinegar
- 1 ½ tsp black pepper
- 1 tsp, heaped mustard
- ½ tsp ginger powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Makes approximately one bottle (750 ml) of ketchup. Peel and roughly chop the onion. Place it in a saucepan along with the passata, salt, vinegar, pepper, mustard, and ginger and simmer for about 30 minutes. Pass the mixture through a coarse sieve to remove the onions and return the onion-free tomato and spice mixture to the saucepan. Then add the remaining ingredients (tomato paste, glucose) and continue to simmer over low heat until a ketchup-like consistency is reached. Place a steam-permeable splash guard over the pan. Since it will be hot, it should be a little thinner than cold ketchup. Season to taste. While still boiling hot, use a large funnel to pour it into a bottle with a wide mouth and seal the lid.
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