Ingredients
- 1 large red onion, peeled and roughly chopped
- 1/2 bulb fennel, trimmed and roughly chopped
- 1 stick celery, trimmed and roughly chopped
- Essential olive oil
- Thumb-sized piece fresh ginger root, peeled and roughly chopped
- 2 cloves garlic clove, peeled and sliced
- 1/2 a brand new red chili, deseeded and finely chopped
- Bunch fresh tulsi, leaves selected, stalks chopped
- 1 tablespoon coriander seeds
- 2 cloves
- Ocean salt
- 1 teaspoon freshly ground pepper
- 1 pound amazing cherry or plum tomato plants, halved plus 1 pound canned plum tomato plants, chopped or 2 pounds yellow, orange or eco-friendly tomato plants, chopped
- 3/4 cup plus two tablespoons dark wine vinegar
- 1/3 cup soft brown sugar
Directions
Place all of the vegetables inside a large heavy-bottomed saucepan having a big a little essential olive oil and also the ginger root, garlic clove, chili, tulsi stalks, coriander seeds and cloves. Season using the pepper along with a good pinch of salt.
Prepare lightly on the low heat for ten to fifteen minutes until softened, stirring from time to time. Add all of the tomato plants and 1 1/2 glasses of cold water. Provide the boil and simmer lightly before the sauce reduces by half.
Add some tulsi leaves, then whiz the sauce inside a mixer or having a hands blender and push it via a sieve two times, to really make it smooth and glossy. Place the sauce right into a clean pan and add some vinegar and also the sugar. Put the sauce around the heat and simmer until it cuts down on and thickens towards the consistency of tomato ketchup. At this time, correct the seasoning to taste.
Spoon the ketchup via a sterilized funnel into sterilized bottles, then seal tightly and put inside a awesome dark place or even the refrigerator until needed - it ought to keep for six several weeks.
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About Sterilizing Jars.
Correctly handled sterilized equipment could keep canned foods in good shape for a long time. Sterilizing jars is the initial step of preserving foods.
Jars ought to be produced from glass and free from any chips or cracks. Preserving or canning jars are capped having a glass, plastic or metal lid, with a rubber seal. Two-piece covers are perfect for canning, because they vacuum-seal when processed.
To sterilize jars before filling with jams, pickles or preserves, wash jars and covers with hot, soap and water. Rinse well and arrange jars and covers open sides up, without touching, on the tray. Boil the jars and covers inside a large saucepan, engrossed in water, for fifteen minutes.
Use tongs when handling hot sterilized jars, to maneuver them from boiling water. Make sure tongs are sterilized too, by dipping the leads to boiling water for any couple of minutes.
Usually, hot preserves get into hot jars and cold preserves get into cold jars. All products used while making jams, jellies and preserves should be clean. Including any towels used, and particularly both hands.
Following the jars are sterilized, you can the meals. You should follow any canning and processing instructions incorporated within the recipe and make reference to USDA guidelines concerning the sterilization of canned products.
About Sterilizing Jars.
Correctly handled sterilized equipment could keep canned foods in good shape for a long time. Sterilizing jars is the initial step of preserving foods.
Jars ought to be produced from glass and free from any chips or cracks. Preserving or canning jars are capped having a glass, plastic or metal lid, with a rubber seal. Two-piece covers are perfect for canning, because they vacuum-seal when processed.
To sterilize jars before filling with jams, pickles or preserves, wash jars and covers with hot, soap and water. Rinse well and arrange jars and covers open sides up, without touching, on the tray. Boil the jars and covers inside a large saucepan, engrossed in water, for fifteen minutes.
Use tongs when handling hot sterilized jars, to maneuver them from boiling water. Make sure tongs are sterilized too, by dipping the leads to boiling water for any couple of minutes.
Usually, hot preserves get into hot jars and cold preserves get into cold jars. All products used while making jams, jellies and preserves should be clean. Including any towels used, and particularly both hands.
Following the jars are sterilized, you can the meals. You should follow any canning and processing instructions incorporated within the recipe and make reference to USDA guidelines concerning the sterilization of canned products.
Recipe Excerpted from JAMIE In Your Own Home by Jamie Oliver. (c) 2008. Printed within the U.S. by Hyperion. All Legal rights Reserved. Available wherever books are offered. world wide web.jamieoliver.com