Ketchup

Boil all ingredients for 1-2 hours at low temperature until thick. Now remove the spices and spread the tomatoes through a sieve, let them boil again and fill them into hot rinsed jars or bottles. Sterilize at 80 °C for half an hour.

If this is too tedious for you: simply freeze the tomato ketchup in portions.

ml

Tip: Stock up on high-quality spices – it pays off!

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