Homemade Ketchup With Fresh Tomatoes


Ingredients

6 kg tomatoes (paste or roma tomatoes)
1.50 cup (72 Teaspoons) onion
1 cup (48 Teaspoons) sugar
1.50 cup (72 Teaspoons) white vinegar
1.50 cup (72 Teaspoons) apple cider vinegar
0.13 cup (6.24 Teaspoons) non iodised salt
1.50 tsp garlic powder
0.50 tsp black pepper
0.13 tsp celery seed or 1/4 cup celery leaves
0.25 tsp mustard powder

Method

  1. Wash and clean tomatoes
  2. Remove stems and blemishes
  3. Quarter the tomatoes
  4. Place in a pot and simmer on a low simmer with the lid off (around 150c)
  5. Add the other ingredients
  6. Cook on a low simmer until the tomatoes are fully cooked and the sauce is thick. The sauce must not be watery at all
  7. In a blender, blend the sauce until you have the perfect consistency. You can also use a stick blender.
  8. If it is still too watery, continue simmering until you reach the right consistency
  9. Add to sterilised canning jars up to 3cm from the top
  10. Cook in the canning jars for 20 minutes
  11. Remove and let cool