Ketchup

  • 2 14-16 oz cans of tomato puree or 2 lbs peeled and seeded fresh tomato
  • 3 clove garlic, sliced
  • 1 onion, diced
  • 3 tsp salt
  • 1 1/2 cup water
  • 1 cup sugar
  • 2 tbsp molasses
  • 1 cup white balsamic or wine vinegar
  • sachet; one small bunch thyme and one healthy pinch each of whole black pepper, coriander seed, fennel seed and mace.

Sweat onion and garlic through without gaining any color.

Add remaining ingredients including your sachet.

Bring to a boil and simmer on low for 2 hours.

Remove sachet.

Whiz in a blender or with an immersion blender and strain.

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