Tomato ketchup II

[montjoye]

Allium free tomato ketchup take 2. Identical to the first try but with double the spices and no celery (because I didn't have any). The first one was good enough for me to eat it all in about 6mths.
Website of inspiration: allrecipes.com/recipe/homemade-ketchup/

1 jar tomato passata (~700ml)
2/3 cup vinegar (I used cider vinegar from Weaver)
slosh water
generous half cup of brown sugar
3/4t salt
1/2t mustard powder
1/2t freshly ground black pepper
2 clove
2 allspice berry


Passata to saucepan. Rinse with vinegar. Rinse again with small amount water. All into saucepan.
Add all other ingredients
bring gently to boil. Stir lots or it will spit.
Simmer further until the consistency looks like tomato sauce.
Remove whole spices
Bottle in sterilised vessel.