Tomato Ketchup

1. 1

   Wash and roughly chop the tomatoes. Peel and chop the ginger. In a large, heavy-bottomed pot, combine the tomatoes, ginger, cloves, cinnamon stick, black peppercorns, and 1/4 cup of water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the tomatoes are very soft and mushy.

2. 2

   Remove the pot from the heat and let the mixture cool down completely. Once cool, transfer the mixture to a blender and blend until you get a very smooth puree. Place a fine-mesh sieve over a clean pot and pour the puree through it. Use a spatula to press the puree through the sieve, separating the smooth liquid from the seeds and spice remnants. Discard the solids.

3. 3

   Place the pot with the strained tomato puree on the stove over medium heat. Add the sugar, white vinegar, Kashmiri red chili powder, hing, and salt. Stir well until everything is dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered. Cook for 15-20 minutes, stirring frequently to prevent sticking, until the ketchup thickens and coats the back of a spoon.

4. 4

   Turn off the heat and let the ketchup cool completely to room temperature. Transfer the cooled ketchup into a sterilized, airtight glass bottle or jar. Seal tightly and store in the refrigerator for up to 3-4 weeks.

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