Preserving Tomatoes as Ketchup
Alright, here is how to make tomato ketchup...
This can be a rewarding experience.
Often times we might let a tomato go to waste, if we grow a lot of plants. This is a good way to make sure that doesn't happen again, and that we will continue to enjoy the great flavors of our crop. This authentic-tasting ketchup has a tasty balance of sweetness, acidity, and spice. Once opened, use within two weeks.
This makes approximately 750ml (2-3 small jars).
It takes about an hour and 15 minutes to complete the process.
Keeps for about 3 months.
1kg (2.2 lb) ripe tomatoes, lightly chopped. 1 chopped carrot 1 chopped small onion 1 chopped celery stick 1 good pinch of ground cloves 1 large bay leaf 2 mace blades 1 tsp sea salt 150ml (2oz) light soft brown sugar
Put all the ingredients except the sugar in a preserving pan or a large heavy-based, stainless steel saucepan. Bring to the boil, reduce the heat, cover and simmer for 30 minutes.
Remove the lid and cook for a further 15 minutes, stirring occasionally.
Discard the mace and bay leaf (never eat a bay leaf). Purée the mixture in a blender or food processor, then rub it through a nylon sieve back into the rinsed-out pan.
Stir in the sugar, bring back to the boil and boil, stirring all the time, for five minutes until the sauce is the consistency of thick cream.
Pour into sterilised jars. Cover with waxed paper discs, cool, seal, and label.
Store in a cool, dark place for up to 3 months.