Tomato-nectarine ketchup

Ingredients for 1 servings:

• 500 g tomatoes, varieties of your choice
• 500 g nectarines or peaches, pitted
• 2 small onions
• 4 bay leaves
• 5 carnations
• 5 chili pepper(s), dried
• 1 tsp, heaped paprika powder, sweet
• 3 tsp curry powder
• 2 tsp, leveled salt
• 2 tsp mustard
• 70 g tomato paste
• 70 g brown sugar
• 90 g balsamic vinegar
• Pepper of your choice, ground
• 1 pinch of guar gum
• 1 pinch of locust bean gum

Instructions

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

tomatoey, fruity, spicy, medium hot

Roughly chop the tomatoes, peaches, and onions. Place them in a saucepan along with the bay leaves, cloves, chili peppers, paprika, curry powder, salt, mustard, tomato paste, sugar, and balsamic vinegar. Simmer gently for about 30 minutes. Remove the bay leaves, cloves, and chili peppers (these can also be cooked in a spice bag). Puree using a blender or hand blender. Using a ladle, strain the mixture through a fine sieve into a saucepan. Simmer gently for about 15 minutes, stirring occasionally. Season to taste. Stir in the thickener with a small whisk and pour into prepared, clean twist-off sauce bottles. This quantity is sufficient for approximately 4 small (150 ml) bottles.