Tomato and Plum Ketchup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 kg ½ tomato (s)
- 1 kg plum (s), red
- 1 clove garlic
- 1 slice / s celeriac, 0.5 cm thick
- 1 large onion (s)
- 1 chilli pepper (s), dried
- 0.5 stick ½ cinnamon
- 10 grains allspice
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns, black
- 1 teaspoon salt
- 80 g suar
- 180 ml balsamic vinegar, white or red
Print Recipe
Pin Recipe Instructions
- Wash tomatoes and plums. Then cut the tomatoes into small pieces and cut away the stems. Remove the stone and cut the plums into small pieces. Put both together with the accumulated liquid, onions and celery in a large saucepan and cover and simmer over low to medium heat for 45-60 minutes until the mixture is soft.
- Spread the tomato and plum mixture through a sieve that is not too fine or, even better, pass it through the Wienerin (Flotte Lotte) and put back into the pot. Add the remaining ingredients, chilli, spices, salt, sugar and vinegar. Now let everything simmer for 2 hours over a medium heat until a thick mixture has formed, stirring again and again.
- Season the finished ketchup with spicy salt, quickly brush it again through a sieve that is not too fine and then immediately pour into the prepared bottles, close tightly. Put in a cool place.
- Resulted in about 2 bottles of 0.5 liters each.
- The ketchup goes very well with grilled or roasted meat.
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