KETCHUP RECIPE (SLOW-COOK VERSION)

Total time: about 1 hour.

2lb (800gr) plum canned tomatoes, pureed

1 Onion, medium and finely chopped

2 tablespoon Extra virgin Olive Oil

3 oz (80gr) brown sugar

1 teaspoon Salt

4 fl oz (120ml) white vinegar or cider vinegar

1 tablespoon Tomato paste

1 teaspoon Cinnamon powder

1 teaspoon Black Pepper powder

grated nutmeg and chilli flakes to taste.

Step 1 - Heat a large saucepan with extra virgin olive oil over medium heat, add chopped onion and sautée until translucent.

Step 2 - Pour in the pureed tomatoes. Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well.

Step 3 - Cook for about 40 minutes on very low heat, stirring often, until the sauce thickens.

Step 4 - Once it's ready, you can add nutmeg and spicy red pepper flakes according to your taste, to give your sauce a little bit of heat.

Step 5 - Then, simply blend all ingredients in a food processor or blender.

Step 6 - Pour your tomato ketchup into sterilized bottles, then seal tightly and place in the fridge until needed.

Note: If you want to use fresh tomatoes, first boil them in water for 2-3 minutes, peel them and remove seeds and juice. Proceed with the recipe.