Homemade Ketchup

Making it yourself still tastes the best, and this way you can season the ketchup to your own taste.

Preparation

1. Cut the tomatoes, bell pepper and onion into small cubes and add them to the saucepan with the water. Bring to a boil. Meanwhile, peel and crush the garlic and add it once the tomato mixture is boiling.
2. Let it simmer gently for at least 1 hour until the vegetables are soft. Stir regularly.
3. Remove the pan from the heat and blend everything into a smooth sauce using a hand blender.
4. Then place the pan back on the heat and bring the sauce to a boil again. Now add the vinegar, sugar, ginger syrup, paprika powder, nutmeg, cayenne pepper, coriander powder and whole cloves. Continue to cook the sauce for another half hour, stirring regularly and making sure it does not burn.
5. Place a sieve over a bowl and slowly pour the sauce into it. Stir the sauce as it slowly drips through the sieve so that the skins of the tomato and bell pepper and the cloves remain behind.
6. Season with salt and pepper if necessary. The ketchup will keep in the refrigerator for another 2 weeks. If you want to store it for longer, canning is recommended.