Tomato Ketchup
Homemade ketchup is very delicious as well as being free from preservatives, colorings and sugars.
Yield
4 cups
Ingredients
- 1 large red onion
- 1/2 bulb of fennel, rough chopped (optional)
- 1 stick of celery, rough chopped
- splash of olive or coconut oil
- 1 inch of fresh ginger, peeled and rough chopped
- 2 cloves of garlic, peeled and chopped
- 1/2 red chili, deseeded and chopped
- bunch of fresh basil - leaves picked, stalks rough chopped
- 1 Tablespoon of coriander seeds
- 2 cloves
- salt to taste
- 1 teaspoon of freshly ground black pepper
- 1 pound of fresh tomatoes, halved
- 1 pound of canned plum tomatoes, chopped (or 2 pounds fresh tomatoes)
- 3/4 cup + 2 Tablespoons red wine vinegar
- pinch stevia, to taste or 1/3 cup brown sugar
Instructions
- Place all the vegetables in a large heavy-bottomed saucepan, along with the olive oil, ginger, garlic, chili, basil stalks, coriander seed and cloves. Season with pepper and a pinch of salt.
- Cook over a low heat for 10-15 minutes until softened, stirring occasionally.
- Add all tomatoes and 1+1/2 cups of cold water. Bring to the boil, then simmer gently until the sauce reduces by half.
- Add the basil leaves, then put the sauce in the blender and process until fine.
- Return the sauce to a clean saucepan, add the vinegar and stevia. Simmer until the sauce reduces to the correct consistency.
- Adjust seasoning to taste.
- Store the ketchup in sterilized bottles or jars. It will keep refrigerated for at least six months.
- Serve! Enjoy!