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1
Make an incision into the bottom of the tomatoes and pierce the tops with a fork several times.
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2
Grill the surface of the tomatoes over a gas flame and when the skin looks ready to peel off, soak them in cold water.
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3
Then smoothly peel the skin off.
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4
Blend all of the ingredients together in a blender, then transfer to a pan and cook the the mixture down.
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5
Continue to stir the mixture so that it doesn't burn.
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6
This photo shows the ketchup when it was about halfway through being cooked down.
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7
It tastes deliciously fruity at this point but will keep for longer if you continue to cook it down and evapourate away the moisture.
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8
While the ketchup is hot, pour it into a sterilised jar, filling it up to the top.
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9
Put the lid on the jar and place it upside down until cooled.
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10
When the ketchup has cooled, turn the jar the right way up again.
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11
Since you will fill the jar while the ketchup is still hot, the inside of the jar will become a vacuum, meaning that the ketchup can be stored in the refrigerator for up to 3 months.
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12
Please make sure to consume it as quickly as possible after opening the jar.
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13
The tomato flavour of this ketchup is just incomparable to store-bought brands.
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14
I'm going to show my children how real ketchup should taste in the hope that they also carry on making this recipe.
