Following is the recipe I almost often follow.
Ketchup - The Home-Made Variety
Because making home-made ketchup is a time-consuming process, many find that it is best to prepare large amounts at a time and because most of the ketchup will have to be stored for a relativelky long period of time, be absolutely certain that the jars and bottles to be used for storage are perfectly sterilized and well sealed.
3 1/2 kilos ripe tomatoes, unpeeled and chopped
6 medium onions, chopped finely
2 sweet red peppers, halved, seeded and chopped
2 cloves garlic, chopped
1 hot red pepper
2 bay leaves
1 Tablespoon celery, chopped
1 Tablespoon mustard seeds
1 teaspoon whole peppercorns
1 stick cinnamon, about 4 cm. long
1 Tablespoon salt
2 cups vinegar
1/2 cup each brown sugar and white sugar
In a large saucepan combine the tomatoes, onions, red peppers and garlic cloves and pour over water to cover. Bring to a boil and boil until the vegetables are completely soft (40 - 50 min- utes). Strain through a sieve, pressing well with a wooden spoon.
Tie the hot pepper, bay leaves, celery, mustard seeds, peppercorns and cinnamon in a muslin sack and place these in the strained liquids. Add the salt and return to the boil. Continue boiling, stirring frequently, until the mixture is reduced to half its original quantity.
Remove from the flame, add the vinegar and brown and white sugar and stir well. Return to the flame, bring to a boil and then reduce the flame so that the ketchup is simmering gently.
Continue simmering, stirring occasionally for 15 - 20 minutes or until the sauce is thickened to the desired point. Discard the sack with the spices and, while still hot seal the ketchupin sterile jars or bottles.