Homemade Ketchup

Homemade ketchup has a shelf life of a couple of weeks when refrigerated.

INGREDIENTS:

Number of servings

Produces just over 2 pints of ketchup.

List of ingredients

2.2 lbs. small tomatoes

2 onions, cut into quarters

4 cloves of garlic

2-3 bay leaves

1-2 tsp. brown sugar

a pinch of cinnamon

2-3 whole cloves

½ tsp. whole coriander seeds

½ tsp. caraway (or cumin)

1 tsp. honey

1 tsp. brown sugar

1 tbsp. vinegar

PREPARATION:

• Pre-heat the oven to 320 °F.

• Put 2 lbs. of the tomatoes in a roasting pan with onions, garlic and bay leave. Sprinkle brown sugar over it. Bake in the oven until the tomatoes and onions have collapsed. Preferably, the edges should be a bit burned.

• Pour everything into a blender. Add the rest of the tomatoes, cinnamon, cloves, coriander seeds, caraway and honey, and run it through the blender until it’€™s smooth. Season to taste with vinegar and brown sugar.