Summary

Ingredients

• 245 g Hokkaido pumpkin (se)
• 150 g onion (s)
• 1 small chilli pepper (s)
• 5 g iner root
• 20 g arlic clove (s), approx. 5 cloves
• 2 tablespoon rapeseed oil
• 1 kg tomato (s)
• 1 small Can / s tomato paste, 3-fold concentrated, approx. 70 g
• 3 tablespoon, heaped mustard, hotter, spicier
• 2 tablespoon sugar
• 3 tablespoon seasoning mix (Bella Italia from Gefro) or fresh herbs to taste
• 2 tablespoons brandy vinegar or Kressi vinegar

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Instructions

1. Crush the ingredients from the Hokkaido pumpkin to the rapeseed oil and place in the mixing bowl, close the lid, insert the measuring beaker. 15 min. 95 ° C level 1 or 2 depending on the device.
2. Chop the tomatoes. Skin it if desired, I have processed it with the skin and put it in the mixing bowl. Likewise all other ingredients. Close the lid and instead of the measuring beaker, place the cooking insert on the lid as a splash guard. 35 min. 95 ° C level 1 or 2 depending on the device.
3. Remove the cooking insert and insert the measuring beaker. Puree everything in stages at level 6.
4. If the ketchup is very runny (depends on the tomatoes), mix 5 - 6 tablespoons of cornstarch with a little water, add to the mixing bowl and thicken again at 95 ° C level 1 for 10 minutes.
5. Pour the ketchup into clean, hot-rinsed glasses while still hot. Close the jars and turn them upside down for about 5 minutes. The ketchup will keep for several months. Depending on the size of the glass, there are between 8 and 10 glasses.