Tomato Ketchup recipe 2

Ingredients

1kg of Organic Green Tomatoes

500g of ripe Organic Red Beef Tomatoes

1 cup of Homemade Vinegar or Organic Red Wine Vinegar

1 Large Organic Red Onion

1/2 a bulb of Organic Fennel or 2 tsp of dried Organic Fennel

3 or 4 cloves of Organic Garlic

5cm (2in) piece of Organic Green Ginger

1 large stick of Celery, Leaves included

1 whole medium Hot Organic Chili

1/2 a cup of Fresh Organic Basil

1 tbsp Organic Coriander Seed

3 to 4 whole Organic Cloves

2 to 4 whole Organic Star Anise Pods

1 tsp of Freshly Ground or Cracked Organic Black Pepper

1/2 a cup of Organic Raw Sugar or Raw Honey

Method

Wash and roughly dice the tomatoes, celery and fennel. Finely dice the onion, ginger, garlic and chili and then sauté them until soft, add the tomatoes, celery, fennel, black pepper, coriander, cloves, star anise and sugar, adding a little fresh pure water if necessary to allow the mixture to simmer for 30 minutes and then add the basil, honey and vinegar. Check the flavor by tasting and adjust if necessary by adding sea salt and pepper. Simmer a few minutes more until you reach the consistency you require then place the mixture into a food processor or blender and puree for about 1 minute, strain it to remove any hard pieces, then pour it while still hot into hot sterilized, airtight, foodsafe containers and place on the lids, allow it to cool. This sauce should be kept in a cool dark place where it will keep for six months. It will keep for about a week refrigerated in an airtight foodsafe container once opened.