Chop onion, celery and garlic, put in a frying pan and fry until soft in oil on medium heat.
Add Worcesterhorse sauce, ginger, basil, thyme, coriander, chilli, salt and fennel.
Chop the tomatoes and add them. Then add the water. Let simmer for 20 minutes, stirring occasionally.
Assemble the assistant with the blender.
Add the sauce and mix smoothly.
Drain the sauce. Pour into a clean saucepan, add sugar and vinegar. Boil for about 10 minutes.
Taste with salt, sugar and spices.
Pour into bottles, allow to cool and then place in the fridge to thicken.
Follow these steps
Ketchup about 1½ liters
- 1 yellow onion
- 1 celery stalk
- 2 garlic cloves
- 2 tbsp olive oil
- 800 gram tomatoes
- 400 gram whole tomatoes, jar of liquid
- 200 ml water
- 1 tbsp Worcestershire sauce
- 1 tbsp ginger, ground
- 1 tbsp basil, dried
- 1 tbsp thyme, dried
- 0.5 tbsp coriander, ground
- 0.5 tbsp fennel, dried
- 0.5 tbsp salt
- 1 tsp chili, dried
- 150 ml red wine vinegar
- 80 gram (80-160 gram) brown sugar