I have a habit of publishing a few preserving / home made recipes at this time of year.
This is my adaption of an internet recipe for tomato ketchup. I like this one because you dont need to peel and de-seed the tomatoes which is time consuming. The addition of vinegar and sugar improves the keeping qualities of the finished ketchup. The spices are heavy and fragrant and can / should be adapted. Fennel can certainly be omitted, chilli increased or celery added.
Ingredients
First Step Ingredients
3 lbs. Ripe Tomatoes, chopped
1 med Onion, diced
2 Garlic Cloves,
2 tsp Black Peppercorns
2 tsp Black Mustard Seeds
4 Allspice Berries
4 whole Cloves
2 tsp Fennel Seeds
1″ Cinnamon stick
1 tsp Paprika
½ tsp Cayenne Pepper
1 fresh Bay Leaf
Second Step Ingredients
80ml Raw Cane Sugar
80ml Red Wine Vinegar
Juice 1/2 of a Lemon
1 tsp Sea Salt
1. Chop all the tomatoes (skins and seeds included) and place in a large stock pan
2. Finely chop the onion and garlic and add to the pan
3. Nip out to the herb store and measure out all the step 1 spices
4. Add the spices to you pan
5. Heat the pan and bring to a simmer
6. Cook for half an hour or so until the mixture becomes thick and reduced by a third to a half
7. Put the mixture into a food processor and blitz until smooth
8. Push the mixture through a fine nylon sieve into the rinsed stock pot with the back of a spoon to get the bits out
9. Add the sugar, vinegar, lemon and salt and simmer until the sugar had dissolved stirring constantly takes about 5 minutes
10. Put into jars heated to 120C and seal
Hope thats fun for someone
Red
This is my adaption of an internet recipe for tomato ketchup. I like this one because you dont need to peel and de-seed the tomatoes which is time consuming. The addition of vinegar and sugar improves the keeping qualities of the finished ketchup. The spices are heavy and fragrant and can / should be adapted. Fennel can certainly be omitted, chilli increased or celery added.
Ingredients
First Step Ingredients
3 lbs. Ripe Tomatoes, chopped
1 med Onion, diced
2 Garlic Cloves,
2 tsp Black Peppercorns
2 tsp Black Mustard Seeds
4 Allspice Berries
4 whole Cloves
2 tsp Fennel Seeds
1″ Cinnamon stick
1 tsp Paprika
½ tsp Cayenne Pepper
1 fresh Bay Leaf
Second Step Ingredients
80ml Raw Cane Sugar
80ml Red Wine Vinegar
Juice 1/2 of a Lemon
1 tsp Sea Salt
1. Chop all the tomatoes (skins and seeds included) and place in a large stock pan
2. Finely chop the onion and garlic and add to the pan
3. Nip out to the herb store and measure out all the step 1 spices
4. Add the spices to you pan
5. Heat the pan and bring to a simmer
6. Cook for half an hour or so until the mixture becomes thick and reduced by a third to a half
7. Put the mixture into a food processor and blitz until smooth
8. Push the mixture through a fine nylon sieve into the rinsed stock pot with the back of a spoon to get the bits out
9. Add the sugar, vinegar, lemon and salt and simmer until the sugar had dissolved stirring constantly takes about 5 minutes
10. Put into jars heated to 120C and seal
Hope thats fun for someone
Red
I'm going to have to try this. The only difference is that I like really hot, spicy ketchup so I would add something to warm it up a bit. 
