Summary

Ingredients

• 800 g tomato (s), chunky (can)
• 1 can tomato paste
• 1 onion (s)
• 20 g suar, brown or maple syrup
• 1 teaspoon mustard seeds, light
• Olive oil for frying
• 100 ml white wine vinegar
• 25 g powdered suar

For seasoning: fill into a spice bag

• 1 clove (s)
• 1 bay leaf
• 1 teaspoon coriander seeds
• 3 cardamom pods
• 0.5 teaspoon ½ ginger, fresher

Also:

• salt
• pepper
• curry
• Orange juice or other tropical fruit juice
• Cayenne pepper
• cinnamon

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Instructions

1. Peel and chop the onions. Sweat them in a teaspoon of olive oil without turning them color.
2. Add tomatoes, tomato paste, dark sugar and mustard seeds. Put the spices in a disposable tea bag or a clean cloth (I use a clean handkerchief without detergent residue) and tie. Put the spice sack in the pot. Bring to the boil, then turn the heat down so that the mixture simmer gently for 30 minutes.
3. Remove the spice sack and stir the tomato mixture with a blender until smooth. Purists still pass the mass through a sieve, but that doesn`t have to be the case.
4. Melt powdered sugar in a small pot and caramelize - so let it brown slightly. Medium heat is the safe option for non-professionals, even if it takes a moment. Deglaze with the white wine vinegar and reduce by half. Stir the vinegar mixture into the ketchup and season with the remaining spices. Let it boil again briefly.
5. Whatever is not consumed immediately, pour into boiled glasses without contaminating the rim. Close the glasses and let cool upside down. The ketchup will keep in the sealed jars for at least 1 year.