Ketchup

Take a cooking pot and bring the sugar to a boil with a dash of water over a medium heat. Keep a close eye on the color because you don’t want to get caramel.

Meanwhile, roughly chop the tomatoes, bell pepper and onion. (The skin is not necessary).
Add the vegetables to the boiling sugar and let it simmer for a few minutes.

Pour in the sherry vinegar and add the stock, cayenne pepper and clove.
Crush the coriander seeds with a mortar and add as well.

Let it simmer for half an hour on a low heat.
Then add the tomato paste and let it simmer for a few more minutes.

Now strain the ketchup and bring it to a simmer again in a saucepan.
Dissolve the corn starch in the sauce and reduce to the desired consistency.

Pour the cooled sauce (it will thicken while cooling) into glass bottles or jars and store in the refrigerator.