Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 kg tomato (s)
- 500 g onion (s)
- 5 cloves garlic
- 250 ml vinegar (apple cider vinegar)
- 5 tablespoon honey
- 1 teaspoon salt
- 4 bay leaves
- 1 tablespoon paprika powder
- 1 teaspoon nutmeg, coriander powder, clove powder ( each !!)
- 2 teaspoons thyme
- 1 teaspoon black pepper
- 1 bunch parsley
- 1 bunch lovage
- 1 bunch basil
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into pieces, peel the onions and garlic cloves & cut into small pieces. Put everything in a large saucepan and simmer with all the other ingredients for about an hour. Then brush through a fine sieve into a second saucepan, squeezing out all residues well. Bring to the boil again and pour into glasses or bottles while hot.
- Tip: Ketchup can be kept cool and dark for up to six months.
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