{Image from note book}

Makes 4 x 500ml capacity screw-cap glass bottles

1 tbs organic olive oil
2 medium organic brown onions, roughly chopped
1 tbs organic salt
12 cups fresh or tinned organic tomatoes, halved
2 organic red capsicum, roughly chopped
4 cloves organic garlic
1 organic celery stalk, roughly chopped
1/2 cup organic raw or brown sugar
1/2 tsp cayenne pepper, if desired
1 tbs paprika, if desired
6 cloves, if desired
1 cinnamon stick, if desired
1 1/2 cups red or white wine vinegar

1. Wash and sterilise bottles and screw-cap lids in boiling water and leave to dry completely.

2. Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft but not caramelised. Add the salt and season well with black pepper.

3. Add tomatoes, capsicum, garlic and celery to the pan and increase to medium-high heat. Cook, stirring, until tomatoes have broken down and vegetables are soft. Remove from heat and allow mixture to cool slightly.

4. Pour the mixture into the bowl of a food processor and process until partially pureed. Strain mixture through a sieve into a jug to remove seeds and tomato skin. Return to the bowl of a food processor and process until finely pureed.

5. Return mixture to the saucepan over medium-low heat. Add sugar, cayenne pepper, paprika, cloves and cinnamon stick; cook, stirring occasionally, for 30 minutes or until sauce thickens.

6. Add the vinegar and continue cooking until the mixture is slightly runnier than your desired result as it will thicken as it cools. Remove the cinnamon stick. Taste and season with salt and pepper.

7. Remove from heat and set aside to cool slightly. Transfer ketchup to a heatproof jug. Using a funnel, pour ketchup among the glass bottles. Allow ketchup to cool in the bottle, then seal tightly with screw-cap lid and label. Store ketchup, unopened, for up to 12 months. After opening, store in the fridge for up to 12 weeks.

Recipe from note book magazine.

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