Tomato ketchup with peppers and basil

Ingredients for 1 servings:

• 200 g onion(s)
• 2 cloves garlic
• 2 bell peppers, yellow or red
• 1 kg tomatoes
• 75 g sugar
• 125 ml vinegar (white wine vinegar)
• 1 tbsp sea salt
• 1 tbsp black pepper, freshly ground
• 1 tsp mustard seeds, ground
• 25 g basil, fresh or frozen

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the onions and garlic cloves. Wash the bell peppers, halve them, and remove the cores. Wash the tomatoes. Cut the onions and bell peppers into large pieces. Cut the tomatoes into eighths, removing the green stems. Place the sugar and 2 tablespoons of water in a large saucepan and caramelize over medium heat. Deglaze the caramel with 100 ml of vinegar. Add the vegetables, spices, and finely chopped basil and mix well. Simmer over low heat for about 30 minutes, stirring frequently. Strain the vegetables and liquid through a food mill or sieve into a tall, large saucepan. Reduce the ketchup over medium heat until it is creamy and thick, stirring frequently. Finally, stir in the remaining vinegar. Pour the ketchup into clean jars. Securely seal with twist-off lids and turn upside down for 5 minutes.