Ingredients:
4.5kg tomatoes
8 medium onions
2 red peppers
2 - 3 cups sugar
5 cm cinnamon bark
1 - 2 cloves of garlic
2 bay leaves
1/2 liter wine vinegar
2 chili peppers (optional)
1 tablespoon salt
1 tablespoon crushed allspice
1 tablespoon crushed cloves
1 tablespoon crushed mace
1 tablespoon crushed celery seeds
3/4 tablespoon cracked peppercorns
1 teaspoon hot mustard
Pot
Sieve
Preparation:
Wash the tomatoes and peppers and then cut them into pieces and strips. Peel and chop the onion. Then put the tomato pieces, the pepper strips and the chopped onion in a pot and cook until soft.
Now press or strain the fruit mixture through a sieve and put it back into the pot (that in the sieve can be thrown away). Now add the spices (sugar, cinnamon, garlic, bay leaves, allspice, cloves, nutmeg, celery seeds, peppercorns and mustard) according to taste and let the puree cook over high heat. Be careful, it can splash!! Very important, stir frequently so that it doesn't burn. Add the wine vinegar and season with chili and salt. Let the ketchup cook again for about 10 minutes, then pour into clean bottles and seal airtight. Don't forget to label with name (tomato ketchup) and date.
Bon appetit!