There are two versions, the second of which is closer to a barbecue sauce. The cooking method is the same for both.
Recipe taken from The Family Kitchen Garden: How to Plant, Grow, and Cook Together by Karen Liebreich, Jutta Wagner, and Annette Wendland (Timber Press, 2009).
Ingredients
Version 1
- •1 red onion
- •2 garlic cloves
- •500g/18oz tomatoes
- •1 carrot
- •1 celery stalk
- •1 handful of basil
- •1 thumb-sized piece of ginger
- •½ handful of parsley
- •1 teaspoon salt
- •1 teaspoon soy sauce
- •½ teaspoon allspice
- •4 tablespoons brown sugar (½ cup)
- •5 tablespoons vinegar (⅓ cup)
- •Freshly ground pepper
Version 2
- •½ red onion
- •2 garlic cloves
- •500g/18oz tomatoes
- •1 carrot
- •1 red pepper
- •1 chilli pepper (see below)
- •1 handful of basil
- •1 thumb-sized piece of ginger
- •1 teaspoon salt
- •1 teaspoon allspice
- •5 tablespoons sugar (⅓ cup)
- •2 tablespoons balsamic vinegar
- •2 tablespoons red wine vinegar
- •Freshly ground pepper
For version two, choose a moderately hot chilli pepper — if you grow your own chillies you will know which ones are hot and which are mild — as a very hot one will overpower the rest of the ingredients. Dice the carrots and celery or, for version 2, chilli pepper and add them to the pan, followed by the basil, ginger and, for version 1, parsley, then salt, soy sauce and all spice.
Preparation
Combine all ingredients, except for brown sugar and vinegar, in a pot. Cover and cook at a medium to low heat for about 30 minutes until the ingredients are tender. Puree the sauce in a mixer or with a hand-held blender and strain through a sieve. This takes a bit of patience but is worth it for the extra smoothness. Return the mixture to the stove, adding the sugar and vinegar, and reduce it, stirring from time to time, until a heavy flowing liquid consistency is achieved. Adjust the seasoning and put the ketchup in sterilized jars. Keep in a dark cold place and use within 3 months.