Homemade ketchup

(Recipe suggested by Buni)
3 kg of tomatoes
3 kg of capsicum
3 kg of pimiento peppers (or red pepper)
6 onions
2-3 celery (root and leaves)
3 heads of garlic
5-6 bay leaves
1 cup of oil (200 ml)
1 jar of mustard
1 bunch of thyme
1 bunch of basil
1 bunch of dried rosemary
3-4 tablespoons sugar (optional)
4-5 tablespoons of sea salt
2 tablespoons ground pepper

Homemade ketchup


Pass tomatoes through seed separator, and boil the juice obtained about 30 minutes. If you have tomato juice made before, put 2 liters of tomato juice. Chop through food processor (or grinder) bell peppers, pimiento peppers, onions and whole celery. Boil along with tomato juice an additional 90 minutes. Then add oil, garlic, pepper, thyme, basil, salt, rosemary, sugar and bay leaves. Simmer on low heat for another 45 minutes. Pour hot into bottles / jars, seal and leave to cool for 24 hours, covered with blankets / towels. Next day, move them in the pantry.
It is a very good recipe that keeps well over winter.
The quantities given out about 5 liters of ketchup.
Have good work and good appetite!

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