Tomato Ketchup ~ Tomato Sauce
 

We don't buy tomato ketchup any more.  Our own variety is more tasty and doesn't have colouring in it like the commercial variety does. 

When I first made this recipe I strained it all through a sieve which was a laborious job. 

Now I just put the Bamix (hand held blender stick) into the hot sauce and blend away merrily for a couple of minutes.

The links immediately below are not my recipes but you may find them interesting anyway.

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Method:

Core the apples but don't peel them.  Roughly cut up apples, tomatoes and onions and place in large pot with remaining ingredients.

Bring to the boil, stirring now and then.  Boil for an hour ensuring that you stir more frequently as the sauce thickens.

Blend till smooth with a Bamix (hand held blender stick).

Carefully pour into hot bottles.  Seal whilst hot.

Notes:

Any sort of tomatoes will do.  I've successfully used the little Tom Thumb variety.  I didn't even bother cutting them - it was so easy.

Make sure you maintain the stirring towards the end of the cooking time, otherwise you'll end up with ketchup stuck to the bottom of the pan.

If you only have brown vinegar then still use it.  Your sauce will be a little darker but will still be delicious.

Food Facts:

Tomatoes first grew as wild cherry sized fruits in the South American Andes but the tomato as we know it today, originates from Mexico.  Tomato seeds were taken back to the Mediterranean countries where they quickly became popular.  There are now more than 7,000 varieties of tomatoes. Eating tomatoes at least two times per week is now believed to reduce the risk of prostate cancer and to be beneficial in fighting other forms of cancer.  The key ingredient in tomatoes is Lycopene which is a carotenoid.  Cooking tomatoes, most especially in oil, releases the lycopene making it more available to the body.  Tomatoes are also said to be good for the eyes.  Tomatoes that are ripened on the vine have far more vitamin C than those that are picked green.