Homemade Ketchup with Fresh Tomatoes

Step 1

Place step one ingredients into a large stockpot and simmer slowly for about 90 minutes, or until 1/3 of the juices have been evaporated; stir frequently

Step 2

Remove from the heat and allow the mixture to cool

Step 3

Once cooled, take out the cinnamon and Bay leaves; place the tomato mixture in a food processor or blender and blend on HIGH for about 1 minute; strain the blended mixture through a sieve and into a saucepan, making sure you have extracted as much juice as possible from the pulp

Step 4

Place the saucepan on a medium heat and add the step 2 ingredients; simmer for about 30 minutes, depending upon the consistency you prefer

Step 5

Once cooked, store in a sterilized jars for up to 3 weeks in the refrigerator, or process for 10 minutes

Step 6

Place step one ingredients into a large stockpot and simmer slowly for about 90 minutes, or until 1/3 of the juices have been evaporated; stir frequently

Step 7

Remove from the heat and take out the cinnamon and Bay leaves; pour the tomato mixture in the TM bowl and blend on Turbo for about 1 minute at 15 second intervals

Step 8

Strain the blended mixture through a sieve or fine mesh tami and into bowl, making sure you have extracted as much juice as possible from the pulp

Step 9

Pour the strained ingredients back into the TM bowl; set time for 30 minutes, temperature at 100 C and speed at 2

Step 10

Simmer for 30 minutes, depending upon the consistency you prefer

Step 11

Once cooked, store in a sterilized jars for up to 3 weeks in the refrigerator, or process for 10 minutes