Summary

Ingredients

• 2 ½ kg tomato (s), green
• 300 g onion (s)
• 4 clove (s) garlic
• 2 tablespoon olive oil
• 6 chilli pepper (s), green
• 100 g suar, brown
• 2 teaspoons vegetable stock cubes, ideally homemade
• 250 ml water
• 6 carnation (s)
• 1 teaspoon coriander, whole
• 2 bay leaves
• 1 teaspoon black pepper, whole
• 125 ml vinegar, (apple balsamic vinegar)
• salt

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Instructions

1. Wash the tomatoes and cut them into large pieces. Dice the onions, peel the garlic and cut roughly too. Halve the peppers. If you like it a bit spicier, you can leave the kernels and the dividers in it, otherwise both will be removed from the peppers.
2. Heat the olive oil in a large, tall saucepan and first fry the onions until translucent and then briefly sweat the garlic again. Add the tomatoes and the peppers, deglaze with water and that
3. Add the vegetable stock powder, pepper, coriander, cloves and bay leaves and bring to the boil. After boiling, reduce the heat, add the apple balsamic vinegar and brown sugar and stir well. Cover the tomatoes and let them simmer gently for about 30 minutes, stirring occasionally. When the tomatoes are overcooked, pass the whole thing through a sieve, this is best done with a brisk Lotte! Pour the tomato puree into a wide roasting pan and let it boil down in the oven at 180-200 ° C to the desired consistency, which can take up to 2 hours, stirring occasionally.
4. Stir the finished ketchup again and only season it at the end with salt and possibly sugar, balsamic vinegar and cayenne pepper (if it is not spicy enough). Pour boiling hot into glasses or wide-necked bottles.
5. The recipe makes about 1l of ketchup and it should last a few weeks.