Summary

Ingredients

• 500 g tomatoes, passed
• 1 small onion (s)
• 1 tablespoon oil
• 2 tablespoon honey
• 1 tablespoon crema di balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon paprika powder
• 1 teaspoon pepper
• 1 teaspoon curry powder
• 1 teaspoon chilli salt
• 1 teaspoon oregano
• 1 pinch (s) tandoori masala

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Instructions

1. Grate the onion finely and fry in 1 tablespoon of oil in a saucepan. Add the tomatoes and the rest of the ingredients to the saucepan and simmer. The sauce should thicken a bit.
2. Season to taste with the spices and let simmer a little more.
3. Then pour into hot-boiled glasses and screw tight.
4. The ketchup will keep for a few months. I always fill 3 small glasses.