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1
Take the calyxes off the tomatoes and wash them well.
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2
Chop up roughly and put into a blender.
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3
Strain the blended tomatoes from Step 1 into a large bowl to remove all the seeds and skins.
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4
Leave the strained tomatoes alone for 15 to 30 minutes.
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5
It will gradually separate into the red part and the liquid.
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6
We'll use 1 to 1.5 kg of the red part for the ketchup.
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7
Don't throw away the liquid!
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8
Put the red tomato part from Step 4 into a deep stainless steel pot with heavy sides (a pot that doesn't burn easily), and simmer over medium heat.
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9
It will foam up, so mix so that it does not boil over.
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10
When the bubbles have disappeared and the mixture is boiling, turn the heat down to low-medium and simmer for 30 to 40 minutes.
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11
Stir occasionally!
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12
Add the ingredients to the pot, and keep simmering while stirring occasionally so that it doesn't burn.
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13
The liquid may splatter so be careful!
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14
When the volume of the liquid has reduced by half, add the ingredients and keep simmering while stirring occasionally (if you have small children, you can leave out the spices).
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15
When the mixture in the pot is no longer liquid, turn off the heat (it should have reduced to about 1/3rd of its original volume).
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16
Leave to cool down a little.
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17
If you prefer the ketchup to be looser, turn the heat off while there's still a little liquid left.
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18
Taste the ketchup around Steps 8 and 9, and add a little sugar if it's not sweet enough to your taste.
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19
When the Step 9 ketchup has cooled down, strain it to remove the bay leaves and cloves.
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20
After it has been strained, process the ketchup in a blender to make the texture really smooth.
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21
Pack into a heat-sterilized jar or bottle and it's done!
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22
It lasts for 2 weeks or so in the refrigerator.
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23
Use it in various recipes, just like storebought ketchup (for omurice, tamagoyaki, croquettes etc. )
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24
If you strain the leftover tomato liquid through a coffee filter, you will get clear liquid that looks like lemon water.
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25
It takes 1/2 to 1 whole day to strain the liquid, so do it in the refrigerator.
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26
You can add honey to the strained liquid to make tomato juice!
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27
Or you can turn it into jelly!
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28
When making ketchup, you can use all the tomato puree without separating the red solid parts from the liquid!
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29
I separate it since I make jelly with the liquid.
