Put the chopped tomatoes, onions, garlic, ginger, bay leaves, tomato purxe9e, brown sugar and vinegar in a large saucepan on medium heat. Stir well and bring it to a boil. Turn down the heat and let this simmer until the tomatoes are done and mushy, and the whole thing is somewhat thick in consistency. Remember to keep stirring occasionally in between.

Now add the spices and the salt, adjusting to suit your taste, and cook till the sauce is the consistency of Ketchup. Let it cool. Blend the sauce into a very smooth purxe9e with a hand blender or in the food processor.

Strain the Ketchup through a fine mesh and transfer to sterilized bottles or jars. I chose not strain my Ketchup because it was quite smooth after I blended it, though it wasnu2019t as fine as store bought Ketchup.

This Tomato Ketchup should keep in the refrigerator for about a month. This recipe makes 2 medium sized bottles of homemade Tomato Ketchup.