Tomato Ketchup

Prep Time: 10min
Cooking Time: 3 hr+
Serves: 5 Cups

2 large brown onions, thickly sliced

2 tblspn spoons olive oil

1 tspn coriander seeds

1 tspn cumin seeds

1 tspn mustard seeds

1 tspn paprika

1 tspn mixed spice

1 tspn ground ginger

1 tspn dried oregano

1 tspn ground cardamom

1-2 tspn coarse ground black pepper

1/2 cup red wine vinegar

1/4 cup soft brown sugar

1 head garlic, peeled

1 tbspn Tabasco sauce

1 kg Flavorite tomatoes

375g tomato paste

  • Heat a pan over high heat, add onions and oil and cook until fairly charred.

  • Place all the spices and herbs in a frying pan and toast over a medium heat for 4-5min or until aromas are released. Do not burn

  • Place onions, toasted herbs and spices, vinegar, sugar, garlic, Tabasco, tomatoes and tomato paste in a large, heavy-based pan and boil.

  • Reduce to a gentle simmer, stirring to prevent sticking and cook about 3 hrs.

  • Cool and puree in a blender or processor.

  • If the sauce is too thin, continue cooking until it thickens. It will thicken as it cools. When cool, fill into sterilised bottles.

Taken from pg 8. Herald Sun, 7.09.04

Posted in: All Recipes

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