Ketchup
- 280 g tomato paste
- 100 g white vinegar
- 75 g sugar
- 20 g glucose syrup or light syrup
- 6 g fine salt
- 0.2 tsp onion powder
- 0.2 tsp garlic powder
- 1 small pinch ground allspice
- 80 ml water
Method
1. Add all ingredients to a saucepan.
2. Heat gently while stirring until fully combined.
3. Simmer uncovered over low heat for 25 to 35 minutes, stirring regularly, until the texture resembles ketchup.
4. Blend until completely smooth.
5. Taste and adjust with sugar or vinegar, one teaspoon at a time.
6. Let cool completely before final tasting and bottling.
Store in the fridge for 3 to 4 weeks.
Signs to discard:
• Mold on surface or lid
• Gas buildup or hissing when opened
• Off or fermented smell
• Visible separation with bubbles
