Ketchup - homemade? YES!

I believe that the crowning glory of creation is the Paradeis and without a doubt Ketchup is simply great! It was with me throughout my youth - at school we even ate it with bread as an alternative to monastic delicacies. However, its production was always a mystery to me - as if it grew in bottles.

Far from it - homemade tomato ketchup is simply delicious.

It is perfect for dipping, but can also be used to refine sauces without taking away their natural flavor.

It is fruity, sweet, spicy to taste and has a broad aromatic spectrum that is actually difficult to put into words.

So, get to work - it's worth it!

Note the ripeness of the tomatoes - they should be very ripe but definitely in good condition. The spices are a recommendation, but you are welcome to add more.

I'm wearing a blue print apron from Koo, lipstick in the shade rossy from Trinny London and listening to my favorite song playlist (a mixture of Stones, ZAZ, Herbert Pixner Project, Kraftklub, ALMA and many more), which has grown a lot in the meantime

How it works

2kg perfectly ripe tomatoes

2 large fruity onions

Vegetable oil

2 garlic cloves

Hot paprika powder

Mustard seeds

a thumb-sized piece of ginger

½ tsp peppercorns

½ tsp allspice grains

100ml red wine vinegar

50g brown sugar or 50ml honey

🍅 Wash the tomatoes, cut out the stalk, cut out and chop roughly

🍅 In a large pan, sauté the onion and ginger (peeled and chopped, of course) in the oil,

🍅 Add the garlic later (it must not roast for too long)

🍅 Sprinkle with sugar or honey and roast briefly

🍅 Add tomatoes

🍅 Add the spices and bring to the boil, then simmer the whole glory with the lid open for approx. 30 minutes

Blend everything with a hand blender and pour through a sieve

🍅 Add vinegar

🍅 Now simmer again to the desired consistency

🍅 Season to taste and enjoy!