INGREDIENTS
1 c. to tab (15 mL) vegetable oil
1 onion, chopped
1 can (28 oz / 796 mL) diced tomatoes
2 c. TAB (30 ml) of tomato paste
1/2 cup (125 ml) packed brown sugar
1/2 cup (125 ml) cider vinegar
1/4 tsp. tsp (1 mL) pepper corns
1/4 tsp. to (1 mL) mustard seed
1/4 tsp. tsp (1 mL) coriander seeds
1/4 tsp. tsp (1 mL) fennel seeds
2 bay leaves
1 c. tsp (5 mL) salt
PREPARATION
1. Heat oil over medium heat. Add onion and cook 10 minutes or until it is cooked. Add the diced tomatoes, tomato paste, brown sugar, cider vinegar, pepper, mustard seeds, coriander and fennel, bay leaves and salt. Mix well. Bring to boil, reduce heat and simmer uncovered, stirring often, for 1 hour or until the preparation is reduced by half.
2. Remove from heat and cool to room temperature. Remove bay leaves and discard. In a food processor, process until smooth the preparation. If desired, using a strainer placed over a large bowl, mash filter. Put ketchup glass jars. Refrigerate for 2 hours before serving. (Ketchup will keep for up to 2 weeks in the refrigerator or up to 2 months in the freezer.)
Makes about 2 1/2 cups (625 ml)
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