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Wash the tomatoes and remove their stems.
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Add the tomatoes to a large bowl and blend them with a handheld immersion blender. You could also do this in a food processor.
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Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.
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Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them for about 45 minutes. Stir occasionally.
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Add all the other ingredients and stir well. The spices and flavours combine to give you that signature tomato ketchup flavour.*
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Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a consistency you like, remove from the heat.
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Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated for up to a month.