Homemade Tomato Ketchup
3 tablespoon extra-virgin olive oil
3 medium onion, sliced into half moons
4 garlic cloves, chopped (about 1 tablespoon)
2 celery sticks, chopped
1 sweet red pepper, chopped
4 cm piece of ginger, peeled and chopped
½ teaspoon crushed red pepper flakes
½ teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon mustard powder
1 teaspoon coriander seeds
6 tablespoons tomato paste
2 kg whole tomatoes; in juice, peeled, chopped
1 cup brown sugar, depending on how sweet you like your ketchup
1 cup apple cider vinegar
black pepper, freshly ground
1. Heat the oil over a medium heat. Add the onions and cook until they are softened, sweet and lightly browned, about 8 minutes. Add the celery, sweet red pepper, garlic, ginger, red pepper flakes, allspice, cinnamon, mustard powder and coriander seeds. Cook all together, stirring often; about 2 to 3 minutes.
2. Add the tomato paste and continue cooking, stirring often, until it turns from red to a burnt orange colour, about 2 minutes.
3. Add the tomatoes with juice, brown sugar, cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir, then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny; about 30 minutes. Taste, and then adjust the seasoning adding additional salt and pepper if desired.
4. Blend in a food processor until smooth. Strain through a fine-mesh sieve.
5. Place back in a saucepan and simmer for an additional 10 to 15 minutes.
6. Pour warm ketchup into sterilised bottles and keep in a dry cool place for up to 6 months (see tip below). Or keep the ketchup in an airtight container in the refrigerator for up to 3 months.
7. Once opened the ketchup keeps in the refrigerator for up to one month.
Note: To sterilise jars, run them through the dishwasher, or wash in hot soapy water and let dry in a warm oven. Fill the jars while they and the ketchup are still warm, seal, then keep in a cool, dark place.