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Tomato ketchup

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Ingredients for 4 servings:

  • 1 kg tomatoes
  • 2 tbsp olive oil
  • 2 onions, diced
  • ⅛ liter vinegar (white wine vinegar)
  • 2 tbsp sugar
  • ½ tsp salt, approx.
  • ½ tsp curry, approx.
  • 1 chili pepper(s), dried
  • 10 peppercorns
  • 3 carnations
  • 5 grains of allspice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat the oil. Sauté two diced onions in it. Add the diced tomatoes and all the remaining ingredients. Simmer the mixture for 30-40 minutes until thickened. Then strain through a sieve, heat again, and bottle. The ketchup can be stored longer if the bottles, including their contents, are sterilized for about 30 minutes at 80 degrees Celsius.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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