Summary

Ingredients

• 7 kg tomato (s), freshly harvested, aromatic
• 6 medium onion (s)
• 6 clove (s) garlic
• ml 1,000 tomato paste, 3-fold concentrated
• 250 grams sugar
• 5 tablespoon vinegar (brandy)
• 5 teaspoons salt
• 0.5 teaspoon ½ pepper
• 1 teaspoon curry powder
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 bag / s canning aid

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Instructions

1. To fill the ketchup you need 11 glasses of 400 ml with screw caps.
2. First cut the tomatoes in half, remove the stalk and use a teaspoon to remove the fruit juice with the tomato seeds. Put the pulp of the tomatoes in the pot, it should be about 4 kg after cleaning.
3. Peel and finely dice the onions, as well as the garlic cloves.
4. Spread tomatoes, onions and garlic in two pots, this makes processing easier.
5. Cover and bring to a boil on the stove, turn down to medium heat and simmer for about 45 minutes. Stirring occasionally.
6. Now pass the mass through a pointed sieve or a smooth Lotte.
7. Put on the stove again and bring to a boil. Add the sugar, cook gently for another 20 minutes, stirring occasionally. Stir in tomato paste. Season with curry, salt, pepper, paprika powder, add vinegar and simmer a little more. Stir in the preserving aid. The consistency now resembles a store-bought ketchup.
8. In the meantime, prepare the glasses, rinse them with hot water and let them run off a little on a clean tea towel.
9. Pour the ketchup into the glasses while it is boiling hot and close with the screw lids. Turn upside down for five minutes, then turn over and let cool down in peace.
10. Tip:
11. If you vary the spices and, for example, add dried herbs or smoke flavoring, you can make many barbecue sauces yourself with the ketchup.