Tomato Ketchup

Ingredients

• 650 g fully ripe tomatoes (preferably organic)
• 150 g red onion
• 3 cloves garlic
• 5 piment berries
• 1 cinnamon stick
• 2 star anise
• 1 dried chili pepper
• 100 ml red wine vinegar
• 50 g coconut palm sugar
• 2 tsp cornstarch

Instructions

1. 1.

   Wash the tomatoes and cut off the stem ends in a wedge shape. Peel the onions and garlic.

2. 2.

   Puree everything finely in a food processor, stand mixer or hand blender.

3. 3.

   Transfer the puree to a deep pan or pot. Add the spices, bring to a boil, then simmer gently with frequent stirring for about 35 minutes uncovered.

4. 4.

   Strain the puree through a not-too-fine sieve into a second pot.

5. 5.

   Add vinegar and coconut palm sugar. Bring back to a boil and cook another 10 minutes while stirring.

6. 6.

   Whisk cornstarch into a little cold water until smooth.

7. 7.

   Stir the slurry into the simmering ketchup, let it thicken slightly and bring to a quick boil.

8. 8.

   Pour the hot sauce into sterilized canning or screw-top jars and seal immediately.