Wash tomatoes, remove stems and green areas and chop coarsely. Peel and roughly chop the onion, garlic and ginger. In a larger saucepan, sweat the onion, garlic and ginger in the oil, then add the tomatoes, tomato paste and all the spices. Bring everything to the boil once, then turn the heat down halfway and let it simmer gently for 30 minutes.
Then place a larger sieve on a new saucepan, pour in the tomatoes and strain them with the curvature of a soup ladle. Keep doing this until there are only shells and all the hard parts left.
Put the pot with the puree back on the stove. Stir in vinegar and honey, bring it to the boil, then reduce the heat again and let it simmer (with the lid slightly tilted because it bubbles and splatters) until the mixture is creamy and slightly thick. But stir it every now and then. This can take another 30 minutes.
Transfer the finished ketchup to a taller container or bottle and store in the refrigerator.
The above number of people refers to an amount of 500 ml.