Tomato Ketchup
Note: If you don't have fresh tomatoes use 1.5 L Tomato juice and 1.5 L tomato puree instead of the homemade puree.
Before the invention of the kitchen whizz, the food processor, cooks relied on an ingenious device called a mouli. A mouli is a seive like instrument with a handle. When rotated cooked and soft fruit and vegetables are pressed through the grate, effectively removing seeds and skins, leaving a creamy smooth puree in the bowl below.
Moulis are generally found in garage sales and in the back your mothers kitchen cupboard.
For this recipe I gratefully dragged out my mouli and set about transforming the mountainous pile of lush ripe tomatoes from our garden into the most delicious homemade ketchup. I am looking forward to eating this in the dark of winter and remembering our oppulent harvest and the heat of summer.
4 tbsp balsamic vinegar
3 T cider vinegar
1 ¼ c dehydrated sugar cane juice or brown sugar
6 cloves garlic, finely chopped
2.5 kg fresh ripe tomatoes, stewed and mouleed
½ tsp mixed spice
½ t ginger powder
¼ t nutmeg
½ t coriander powder
1 T Salt
Freshly ground black pepper
1. When using fresh tomatoes,you first want to make a thin tomato puree. I just left them all whole and popped them in a big pot with a little water. They simmered until soft. Next I put them through the mouli. You could also just lightly blend the cooked tomatoes in a processor and pour through a sieve, scraping until only skins and seeds are left.
2. Then place all ingredients in a saucepan and bring to the boil. Turn down the heat and simmer slowly for 2-3 hours. This will depend on how thick your mix is to start with, but you want the liquid reduced. The mixture should be syrupy and thick. Remember it will thicken slightly when cold. Stir regularly so the mixture does not catch on the bottom of the pan.
3. Bottle into sterilised jars/bottles (with sealing lids), wipe jar edges with a hot cloth and put lid on tightly.