Tomato Ketchup recipe 1

Ingredients

500g of fresh ripe Red Organic Tomatoes (we use Roma and Beef Tomatoes)

2 large sliced Organic Onions

2     stalks of Organic Celery

3     cloves of Organic Garlic

A 25mm (1in) piece of Fresh Organic Ginger

1 ripe Organic Red Capsicum

1/4 of a cup of Fresh Basil

1/4 of a cup of Fresh Oregano

1 tbsp of Homemade or Organic Vinegar

1 tsp Raw Honey (optional) depending on if you like it sweet or not

Sea Salt and Cracked Black Pepper to taste

Method

Slice up the tomatoes, onions, celery, garlic, capsicum and ginger then spread them out in a thin layer on oven trays and roast them in oven @ 200 degC (400 degF) until most of the liquid has been absorbed.

Then while still hot blend all ingredients in blender until smooth adding a small amount of pure water if necessary to get consistency you want, then strain and allow it to cool it will thicken while cooling. This sauce will keep for 5 days if you place it in a sterile, airtight, foodsafe container and cover with a small amount of coconut oil to on the surface to seal it, then fit an airtight lid. You can also culture it by adding 2 tbsp of Whey Liquid (Mesophilic Culture) and following the directions for culturing in the introduction.