Homemade Tomato Ketchup

Ingredients

• 1 kg Roma Tomato, roughly chopped
• 50 grams Onion, roughly chopped
• 6 Cloves Garlic
• 3 Cloves
• 1 Bay Leaf
• 1 inch Cinnamon
• ¼ Cup Water
• 2 Tablespoons Sugar
• 2 Tablespoon Vinegar
• ¾ Teaspoon Salt

Steps

1. Add tomato, onion, garlic, cloves, bay leaf, cinnamon and water to a pressure cooker. Cover the lid and place over medium high heat for 3-4 whistles. Once done, turn the flame off and let the pressure release naturally.
2. Remove the lid of the pressure cooker. Discard the whole spices (cloves, bay leaf and cinnamon). Let it cool down and transfer the contents to a mixer or food processor. Grind to a smooth paste.
3. Then pass it through a sieve and transfer to a heavy bottomed pan.
4. Place the pan over low flame and reduce the mix while stirring frequently. Ensure it does not stick to the bottom of the pan. Use a rubber spatula to scrape the sides and bottom of the pan.
5. Reduce the ketchup mix until it reaches a thick consistency. Add sugar, vinegar, salt and mix well. Simmer for another 2 minutes, turn off the heat and allow it to cool.
6. Once completely cool, transfer to a sterilized bottle or jar and keep refrigerated!