4 kg of tomatoes
1 medium onion, finely chopped
1/2 teaspoon of paprika or malagueta peppers, finely chopped
1 tablespoon of sugar
1 tablespoon of white wine vinegar
1 1/2 teaspoons of whole cloves
1 pinch of mustard seeds or mustard powder
4 teaspoons of salt
4 kg of tomatoes
1 medium onion, finely chopped
1/2 teaspoon of paprika or malagueta peppers, finely chopped
1 tablespoon of sugar
1 tablespoon of white wine vinegar
1 1/2 teaspoons of whole cloves
1 pinch of mustard seeds or mustard powder
4 teaspoons of salt
Wash and remove the tomato stems
Cut into four parts
Drain the tomatoes in a colander
In a large pot, combine the tomatoes, onion, and paprika
Bring to a boil and cook until the tomatoes are soft (about 15 minutes), stirring occasionally
Blend the tomatoes in a blender or food processor, then strain through a fine-mesh sieve
Press hard to remove all excess liquid
Add sugar to this liquid and return to the pot
Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, or until the mixture has reduced by half
While this is cooking, mix together in a small pan white wine vinegar, whole cloves, mustard seeds or powder, and a pinch of salt
Simmer until the mixture thickens
Remove from heat and let cool
Pour the catchup over the tomato juice, add salt to taste, and simmer for 30 minutes or until desired consistency is reached
Stir frequently to prevent it from sticking to the bottom of the pot
Fill sterilized glass jars with the hot catchup, leaving a 2 cm space at the top
Cover and cook in a water bath for 5 minutes
While covered, the catchup can be stored outside the refrigerator for 2 months
Yield: 1 liter of sauce.
