Homemade Tomato Ketchup
I like to know what I eat, and sometimes when reading the labels of ketchup bottles I don`t always get their hidden ingredients. So I decided to try to make my own tomato ketchup. No, it didn`t taste exactly like from the bottle, but for me that was`t a bad thing. I knew what I was serving my kids and it tasted good.
I found several ways of making ketchup online, and the recipe I ended up with is a mix with a little of this and a little of that. Are you ready to mix up your own?
* 500g ripe cherry tomatoes
* 1 canned plum tomatoes
* 1 large onion, chopped
* 200g brown sugar
* 200ml red wine vinegar
* 0.5 teaspoon dry mustard
* 0.5 teaspoon cinnamon
* 1 star anise
* 1 large clove garlic, chopped
* 1 lovage / liebstöckel sprig
* Salt: to taste
* Black pepper: to taste
* 3 tablespoons olive oil
HOW TO MAKE THIS DISH
Preheat a saucepan on middle temperature.
Have olive oil, onions and garlic in the pan and let it get transparent/golden.
Stir on occasion.
Turn the temperature down to low and turn in the spices.
Stir together and add the rest of the ingredients.
Let everything simmer on low heat without cover.
Take the star anise and lovage sprig out after 15-20 minutes.
Continue to simmer for another 30 minutes.
You can always add more salt or other spices to your taste.
Have everything in a blender or use a hand mixer directly in the pan to puree to a smooth blend.
If the blend seems to thin / runny, have it back in the pan and cook until further reduced.
To get a really smooth sauce you can run it through a sieve, but if you don`t mind the pits then just leave it as it is.
Store in airtight containers in the fridge for up to 3 months, freeze or in sterilized jars for about 6 months.
If you don`t have dry mustard you may of course use normal mustard.
Remember to always taste. Add a little spice, taste and add more if needed.
I used lovage because I like this taste, but you may also use basil.