Tomato Ketchup

I've always wanted to make tomato ketchup so this was the week.  We had 4kg out the greenhouse so away we went.

I infused some white wine vinegar with pickling spices and left that while I prepped the tomatoes.

After toasting some mustard seeds we sweated some finely chopped onions and garlic then added the roughly chopped tomatoes. These were softened before adding a large dollop of tomato purée, demera sugar, vinegar and spices. 

This was simmered on a low heat for a couple of hours until the juice reduced and it thickened up. I blitzed the ketchup till smooth bit I didn't sieve to remove skins, seeds and spices. The result was somewhere between a relish and a ketchup. 

I bottled it I to sterilised jars as I didn't have bottles. Now some recipes said to sterilise the filled jars/bottles but some didn't so I didn't. We'll see how long it lasts. 

You can add chilli for heat, more vinegar or more sugar for taste.  We tried it next day with sausages and eggs, yum, and it was a hit!