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🍽️ Homemade Tomato Ketchup

42 kcal · 30 min · 4 servings

Ingredients

• 650 g ripe tomatoes (preferably organic tomatoes)
• 150 g red onion
• 3 garlic cloves
• 5 allspice berries
• 1 cinnamon stick
• 2 star anise
• 1 dried chili pepper
• 100 ml red wine vinegar
• 50 g coconut blossom sugar
• 2 tsp cornstarch

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem areas of the tomatoes in a wedge shape.
3. 3. Peel the onions.
4. 4. Peel the garlic cloves.
5. 5. Place the prepared tomatoes, onions, and garlic into a food processor, stand mixer, or use a hand blender.
6. 6. Puree the ingredients until smooth.
7. 7. Pour the puree into a deep pan or a large pot.
8. 8. Add the spices.
9. 9. Bring the mixture to a boil.
10. 10. Reduce the heat to a low setting.
11. 11. Let the ketchup simmer uncovered for about 35 minutes.
12. 12. Stir frequently during this time.
13. 13. Press the cooked puree through a sieve that is not too fine into a second pot.
14. 14. Add the vinegar.
15. 15. Add the coconut blossom sugar.
16. 16. Bring the mixture back to a boil.
17. 17. Cook the ketchup for another 10 minutes while stirring constantly.
18. 18. Take some cold water into a small bowl.
19. 19. Stir the cornstarch into the cold water until smooth and no lumps remain.
20. 20. Pour the starch-water mixture into the boiling ketchup.
21. 21. Stir briefly to allow the ketchup to thicken slightly.
22. 22. Let the ketchup come to a brief boil again.
23. 23. Immediately fill the boiling hot ketchup into sterilized preserving or screw-top jars.
24. 24. Seal the jars immediately after filling.

Nutrition per serving

• kcal: 42
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 9 g