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1
Take the stems and leaves off the tomatoes and wash well.
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2
Cut the base of the stem out of the tomatoes, and cut into wedges.
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3
(If you're using cherry tomatoes, you probably won't need to cut them.)
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4
Put the cut up tomatoes in a blender and puree.
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5
Puree enough so that you can't see the skins or the seeds anymore.
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6
Put the pureed tomatoes from Step 2 and 1/2 the sugar into a pot, and start simmering.
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7
Start on medium heat, and when it starts to thicken, turn down to low heat.
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8
Skim off the scum diligently.
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9
When the puree has reduced to about half its original volume, puree the onion and garlic and add it with the bay leaf to the pot.
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10
Continue simmering.
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11
Keep cooking until the sauce falls with a heavy plop from a spatula when you scoop it up.
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12
Add salt, the remaining sugar, grated ginger, vinegar and the spices to season.
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13
Pour the piping hot ketchup into sterilized jars right up to the rims.
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14
Screw on the lids, turn the jars over, and leave for 10 minutes.
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15
After 10 minutes, put the jars in 50C lukewarm water.
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16
After a while, add cold water little by little to cool the jars.
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17
By cooling the jars quickly, the red ketchup won't turn brown.
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18
However, don't cool them too fast or the jars will crack.
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19
Sterlize the jars.
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20
You can do this in boiling water, or pour boiling water over them.
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21
I sterilize the jars by microwaving dry ones for 3 minutes at 700 W, and disinfect the lids with alcohol.
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22
I made a half-batch this time.
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23
It filled 3 jars with the white lids.
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24
Store in a cool, dark place.
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25
Store opened jars in the refrigerator.
