Tomato Ketchup

Photo: flickr user anemoneprojectors

Ingredients

1 kg red capsicum

4 onions, medium

4 teaspoons garlic, crushed

1 teaspoon chilli paste

2 tablespoons vegetable oil

1 tablespoon mustard, dry

1 tablespoon paprika, sweet

2 cups vinegar, white

cup sugar (caster)

2 teaspoons salt

5 cloves

Cut tomatoes into 1/4's.Dice onions and capsicum.

Heat oil in a pot and saute onions, capsicum, garlic, chilli and tomatoes gently for 5 minutes until soft.

Add remaining ingredients to pot, bring to the boil, stirring, reduce heat and simmer 50 minutes until mixture is thick. Stir occasionally.

Puree in a food processor or vitamiser until smooth and return to a clean pot. Bring back to the boil and cook 5 more minutes. Stir frequently.

Add more sugar or vinegar depending on your taste.

Ladle into hot jars or bottles and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

6.0 servings

Sunday, February 14, 2010 - 3:38am

Anonymous