Homemade Ketchup Recipe

Ingredients

  • 3 kg tomatoes
  • 350 g onion
  • 50 g garlic
  • 50 g sugar
  • 20 g salt
  • 30 ml vinegar
  • 1 tsp mustard
  • 2 pcs bay leaf
  • 12 pcs allspice
  • 5 pcs cloves
  • 1/2 tsp cinnamon
  • Optional: 350 g bell pepper

Process

  1. Clean and cut the vegetables, then start cooking them in a pot.
  2. Once the vegetables release their juice, collect it (I get about a liter per 3 kg of tomatoes). You can freeze it and use it as a soup base in winter.
  3. Add the spices, and let it simmer slowly for a few hours.
  4. Blend the ketchup. You can pass it through a mesh with larger holes to remove some of the skins, making it smoother.
  5. Transfer into sterilized jars, and make sure to use safe canning practices.

Notes

  • You dont need to collect the tomato juice, but it cuts the boiling time significantly