Homemade ketchup

Ingredients:

• 1.5 kg canned whole tomatoes without skin
• 1/4 cup tomato paste
• 3 tablespoons of vegetable oil
• 2 cups finely chopped onion
• 1 tbsp. chopped ginger
• 4 finely chopped garlic cloves
• 2 tsp mustard powder
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper
• 2 bay leaves
• 2/3 cup light brown sugar
• 1/2 cup apple cider vinegar
• 1 tbsp. molasses
• Coarse salt

Preparation:

1. Heat vegetable oil in a large saucepan or Dutch oven over high heat.
   
   Add the onion and cook over medium heat for 5 minutes, stirring occasionally, until soft and translucent.
   
   Add ginger, garlic, mustard powder, allspice and cayenne pepper and cook, stirring, for 1 minute.
   
   Add the tomato paste and cook for another minute, then add the tomatoes. Stir with a wooden spoon, scraping up any browned bits from the bottom. Remove the pan from the heat.
2. Blend the tomato mixture until smooth, then return it to the pan. Add the bay leaf, brown sugar, vinegar, molasses, and 4 teaspoons of salt.
   
   Bring the mixture to a boil and simmer over low heat for 45–60 minutes, stirring occasionally to prevent burning, until the mixture thickens. Remove the bay leaf and let the ketchup cool. Store in an airtight container in the refrigerator for up to 2 weeks.
   
   Warm ketchup with smoked bacon
   
   In a small skillet over medium heat, fry 3 slices of chopped bacon for 12 minutes, stirring occasionally, until crisp. Reserve 1 tablespoon of the rendered fat, discard the rest, then stir in 1 teaspoon of smoked paprika. Add 1 cup of homemade ketchup (see recipe above) and heat for 2 minutes. Add 1/2 teaspoon of red wine vinegar. Thin with water if needed. Serve warm.
   
   Peach and Curry Ketchup
   
   In a small skillet over medium heat, melt 1/2 tbsp (30 g) butter. Add 1/2 cup sliced ​​peeled peaches, 1 tsp minced ginger, and 1 1/2 tsp curry powder. Cook, stirring, for 1 minute. Add 1 cup homemade ketchup (see recipe above) and heat for 5 minutes. Transfer the mixture to a blender, add 2 tbsp water, and puree thoroughly.
   
   Cumin and Smoked Chili Ketchup
   
   Chop 1-2 teaspoons of smoked chipotle chili peppers in adobo sauce and mash them with a fork or knife until smooth. Heat 1 teaspoon of vegetable oil in a small skillet over medium heat. Add 1 teaspoon of ground cumin and stir thoroughly for 10 seconds, then add 1 cup of homemade ketchup (see recipe above) and the smoked chili peppers and cook for 2 minutes. Add 1 teaspoon each of lime juice and honey, and thin with water if the ketchup is too thick.