1 Bay leaf
1/2 Teaspoon of Coriander Seeds
1 Cinnamon stick
250ml White Vinegars
100g Brown sugar (Demerera)
1.5 kg Concassè Tomatoes (without skin and pulp)
1/2 Teaspoon of Sea Salt
1/2 Teaspoon of Mustard powder
1 Clove of Garlic
3 Drops of Tabasco
1 Full spoon of Tomato paste
Put the clove, bay leaf, coriander seeds and cinnamon in a muslin and close with kitchen twine forming a bundle.
Put the bundle and all the remaining ingredients in a saucepan and bringto a boil.
Once it has boiled, lower the heat to minimum and simmer till reduced by half,
Remove the bundle with spices.
Blend everything until you get a smooth sauce and strain it through a fine sieve.
The ketchup is ready.
Cool it and keep it in the fridge.
If you want you can reduce it again until you get the desired consistency.