Name: Tomato ketchup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Ingredients: 1000 g fresh tomatoes, cut into quarters; 180 g red capsicum, deseeded, cut into pieces; 130 g red onion, cut into halves; 2 garlic cloves; 1 fresh long red chilli, deseeded, cut into pieces; 100 g white wine vinegar; 1 pinch ground nutmeg; ½ tsp mustard seeds; 10 black peppercorns; 1 dried bay leaf; 1 tsp hot paprika; 1 pinch ground cayenne pepper; 1 tsp salt; 100 g dark brown sugar

Categorypreserves, Sauces, dips & spreadsDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

1000 g fresh tomatoes, cut into quarters

180 g red capsicum, deseeded, cut into pieces

130 g red onion, cut into halves

2 garlic cloves

1 fresh long red chilli, deseeded, cut into pieces

100 g white wine vinegar

1 pinch ground nutmeg

½ tsp mustard seeds

10 black peppercorns

1 dried bay leaf

1 tsp hot paprika

1 pinch ground cayenne pepper

1 tsp salt

100 g dark brown sugar

Blitz up tomato, capsicum, onion, vinegar & chilli.

Simmer for about 40 minutes

Add the rest of the ingredients and simmer 15-20 minutes until thick

Blitz again until smooth

Put straight into sterilised jars and seal

Notes

Ellen was at the preserving day at the gardens
Thank you, Ellen Clarke, for sharing.
Note, I didn’t add any sugar and I added an about half a teaspoon of my own dried chillies and no cayenne pepper.

To see the video of Ellen making it, look at my blog post.
http://simplesustainability.com.au/?p=62

Ingredients