Tomato-plum ketchup

Ingredients for 1 servings:

• ½ kg tomatoes
• 1 kg plum(s), red
• 1 garlic clove(s)
• 1 slice(s) celeriac, 0.5 cm thick
• 1 large onion(s)
• 1 chili pepper(s), dried
• ½ stalk(s) cinnamon
• 10 grains of allspice
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1 tsp salt
• 80 g sugar
• 180 ml balsamic vinegar, white or red

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

Goes very well with grilled meat.

Wash the tomatoes and plums. Then cut the tomatoes into small pieces and remove the stems. Pit the plums and also chop them finely. Place both, along with any accumulated liquid, onions, and celery, in a large pot, cover, and simmer over low to medium heat for 45-60 minutes, until the mixture is soft. Strain the tomato-plum mixture through a fine-mesh sieve, or better yet, strain it through a Viennese food processor (Flotte Lotte), and return it to the pot. Add the remaining ingredients, chili, spices, salt, sugar, and vinegar. Simmer uncovered over medium heat for 2 hours until a thick mixture forms, stirring frequently. Season the finished ketchup with salt to taste, quickly strain it again through a fine-mesh sieve, and then immediately pour it into the prepared bottles, sealing tightly. Refrigerate. I made about 2 bottles of 0.5 liters each. The ketchup goes very well with grilled or fried meat.