Ketchup! got to do, got to do, when in your two girls, exhausted from your fermentation experiments, see your eyes sparkle at the mention only the chips and see your husband reach out to unstoppable the jar of ketchup that you see a new challenge awaits.
I was lucky enough to find two good allies: Elizabeth (her photos, the patience, the trained eye to the use of salsa and her husband, Ohio) and Jamie Oliver
, Author of "My natural cuisine." The recipe was of course planned for the summer time, in which there is wide availability of excellent fresh tomatoes, but we have built an alternative winter which I personally am rather proud.
First, sterilize the jars, in addition to that used in the spot (8 adults and 6 children have starved a massacre) they are about 3 kg.
Ingredients: 5 red onions, peeled, trimmed fennel 3, 5 stalks celery, trimmed (all roughly chopped), olive oil, 4 pieces as large as an inch of grated ginger with a special instrument (the fibrous part, I immediately jumped ), 10 cloves garlic, peeled and sliced \u200b\u200b(garlic Red Sulmona, I do not know what I mean), 4 tablespoons coriander seeds, 10 cloves, 3 teaspoons ground black pepper, sea salt, 3 cans of peeled tomatoes 3 boxes, 3 bottles of tomato, a liter red wine vinegar and 350 grams of brown sugar.
The original recipe calls for fresh chili, basil and fresh tomatoes (as many old ones), not in December, we have abandoned without regret.
The quantities are huge, and even our larger pots were not able to hold everything together so there we played with the two beginning to cook in all the vegetables and spices with abundant oil.
Then we added the tomatoes and canned tomatoes and 1.750 ml of water. When everything started to fall we took part in the fragrant brew, we passed into another pot and added a bit 'here and a little' beyond the past.
The firing continued until we felt it was time to blend. Earlier we raised the cloves because we thought they felt too. Once we had all blended with a sieve and a pot still was not enough.
We have added the vinegar in which we had melted and the sugar firing continued pouring from a pot and the other into the night ... joke ;-), we started cooking at 16 and ended at about 21.30.
Bolli and boils in the end it all fall into a pot.
Maybe you could put a little 'less vinegar and eventually we added 3 tablespoons of sugar. The next day is an amazing stuff, and I do not like ketchup!
