2kg of tomatoes
1 garlic
5 cloves
a pinch of cinnamon
120ml vinegar
1 tablespoon salt
1 teaspoon pepper
80g sugar
1 hot pepper – to taste
Wash jars thoroughly and put them in a cold oven, then turn it on 100 degrees.
Wash tomatoes thoroughly, remove stems and clean root. Cut into small pieces and place in a pot. Add cloves of garlic cut into quarters, cloves and hot pepper, if desired. Put the pot onto the stove to boil, then reduce it slightly (7th degree of 9). Stir occasionally. After an hour of cooking, add the cinnamon, vinegar, sugar, salt and pepper. Continue cooking, stirring from time to time, but now needs to be careful, since sugar could cause sticking to the bottom of the pot.
Mash cooked ketchup through a strainer. Reduce the heat, let it boil once again, then pour hot ketchup into hot jars close the lids immediately.
Note: The tomatoes will lose of original volume during the cooking process. The measure above provides approximately 300ml of ketchup.
It takes approx. two hours to cook one measure of ketchup; bigger quantities (multiplied measures) prolong cooking time to up to five hours.
It takes approx. two hours to cook one measure of ketchup; bigger quantities (multiplied measures) prolong cooking time to up to five hours.