Recipe for making your own tomato ketchup.
3 tablespoons olive oil
4 onions, diced
1.5 kg tomatoes, seeded and roughly chopped
4 cloves garlic, chopped
150 ml vinegar
150g brown sugar
4 teaspoons Dijon mustard
½ teaspoon red chili
½ teaspoon cumin
Jars Le Parfait Super 16oz
Heat olive oil in a saucepan, add the onions and cook over medium heat for about 10 minutes. Add the rest of the ingredients, cover and simmer gently for ½ hour.
Transfer to a blender and blitz until smooth. Pass through a sieve if necessary.
Simmer again for 45 minutes over gentle heat until the sauce reduces and thickens.
Meanwhile, wash the jars with very hot water, allow to air dry and boil the rubber o-rings.
Fill the Le Parfait Super Terrines to 2 cm below the brim. Seal tightly and proceed immediately to the heat treatment, 45 min at 100°C.