Tomato ketchup with pointed peppers

Ingredients for 1 servings:

• 1 kg tomatoes
• 5 large onions
• 500 g red pointed peppers
• 3 garlic cloves
• 200 ml apple cider vinegar
• 80 g sugar
• 2 tsp salt
• 4 bay leaves
• 5 grains of allspice
• ½ tsp cumin
• 1 tsp curry powder
• ½ tsp basil, dried or 1 sprig fresh
• ½ bottle of tomatoes, pureed, approx. 350 g
• 1 tbsp tomato paste with basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

mild

Peel and chop the tomatoes, peeling if necessary. Roughly chop the onions, bell peppers, and garlic. Place all ingredients, except the passata and tomato paste, in a pot and cook until the peppers are tender. This should take about 15 minutes. Add the passata and tomato paste and cook until the liquid has reduced significantly. This may take half an hour. Stir frequently to prevent the mixture from burning. Then puree with a hand blender. Season to taste with salt, sugar, and vinegar, if desired. Pour into hot, rinsed bottles and seal immediately. Makes about 2 liters or 8 small bottles.