Ketchup (2)
Instructions
FRY in a large saucepan with the oil all chopped vegetables.
When they are dried, add the chopped tomatoes, cloves, bay leaf and continue baking at moderate fire skimming from time to time.
When the tomatoes will have lost much of their water, add all other ingredients.
Add salt very little because the sauce cooking tends to shrink.
Stir with a wooden spoon and let it simmer at very low heat for at least 3 hours, stirring often.
When the sauce has thickened well pass through a very fine pass, leaving Laurel and cloves and collected in another saucepan.
Taste the sauce and, if necessary, add more salt and pepper.
Put it back on a moderate flame and let it boil slowly for 10 minutes, then pour into jars with airtight Cap.
Ingredients and dosing for 8 persons
- 2000 g of ripe tomatoes sodi seedless
- 200 g of sugar
- 400 g of white wine vinegar
- 350 g of chopped onion
- 3 coast of chopped celery
- 200 g of chopped carrots
- 2 cloves of chopped garlic
- 2 leaves of laurel
- 1 pinch of thyme
- 1 pinch of cinnamon powder
- 2 teaspoons of potato starch dissolved in a little water
- 2 tablespoons of mustard
- 5 cloves
- 200 g of olive oil
- Salt
- Pepper