4 PERS. | 45 MIN.
1 tbsp vegetable stock Bouillon Herkules
3 large tomatoes
½ red pepper
1 small onion
50g tomato puree
1dl sherry vinegar
40g sugar
1 clove
½ tsp coriander seeds
1 pinch of cayenne pepper
1 tsp cornstarch (cornflour)
Take a saucepan and bring the sugar with a dash of water to a boil over medium heat. Keep a close eye on the color because you don't want to get caramel.
In the meantime, cut the tomatoes, pepper and onion into large pieces. (no need to peel).
Add the vegetables to the boiling sugar and let everything stew for a few minutes.
Pour in the sherry vinegar and add the stock, cayenne pepper and cloves.
Crush the coriander seeds with a mortar and pestle and add as well.
Let it simmer for half an hour on low heat.
Then add the tomato puree and let it simmer for a few more minutes.
Now strain the ketchup and put it back in a saucepan and bring to a gentle boil.
Dissolve the cornstarch in the sauce and let it reduce until you have the desired thickness.
Pour the cooled sauce (it will thicken as it cools) into glass bottles or jars and store in the refrigerator.