Tomato Ketchup with Cinnamon and Star Anise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g canned tomato (s) or fresh tomatoes
- 3 clove (s) garlic
- 50 g cane suar
- 1 chilli pepper (s), dried
- 150 g onion (s), red
- 5 grains allspice
- 2 star anise
- 1 cinnamon stick (s)
- 2 teaspoons cornstarch
- 100 ml fruit vinegar
Print Recipe
Pin Recipe Instructions
- Puree the tomatoes, onions and garlic. Put the spices in a spice bag and simmer with the tomato mixture for about 35 minutes.
- Remove the sachet. Add sugar and vinegar and cook for 10 minutes. Mix the starch with a little water, add and let it boil briefly. Fill into hot boiled bottles and close immediately.
- For curry ketchup, just add a little mustard and curry as well as orange flavor.
- The ketchup can then be kept for about 6 months.
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