Tomato Ketchup with Paprika and Basil

Summary

Ingredients

• 200 g onion (s)
• 2 cloves garlic
• 2 bell peppers, yellow or red
• 1 kg tomato (s)
• 75 grams sugar
• 125 ml vinegar (white wine vinegar)
• 1 tablespoon sea salt
• 1 tablespoon black pepper, freshly ground
• 1 teaspoon mustard seeds, ground
• 25 g basil, fresh or frozen

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Instructions

1. Peel the onions and garlic cloves. Wash the peppers, cut in half and remove the core. Wash the tomatoes.
2. Cut the onions and peppers into large pieces. Cut the tomatoes into eighths, cutting out the green stem.
3. Put the sugar in a large saucepan with 2 tablespoons of water and let it caramelize over medium heat. Deglaze the caramel with 100 ml of vinegar.
4. Add the vegetables, spices and finely chopped basil and mix well.
5. Let everything simmer on low heat for about 30 minutes. Stir several times.
6. Pass the vegetables together with the liquid through a liquor bottle or a sieve into a tall, large pot.
7. Reduce the ketchup over medium heat until it is creamy and thick. Stir frequently. Finally stir in the remaining vinegar.
8. Pour the ketchup into clean glasses. Close these tightly with twist-off lids and turn them upside down for 5 minutes.