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Recipe of: © Monsieur Cuisine


MC connect
4 jars
Ready in: 2:25 h
Preparation time: 15 min.
Created on: 06.11.2018


  • 1.5 kg ripe tomatoes
  • 1 onion (70 g)
  • 3 garlic cloves
  • 15 g dried tomatoes
  • 70 g jam sugar (1:3)
  • 4 cloves
  • 2 cardamom pods
  • ¼ tsp pepper
  • 1 tsp hot paprika powder
  • ¼ tsp allspice
  • ¼ tsp mace powder, or 1 pinch of nutmeg
  • ¼ tsp cinnamon
  • 20 ml apple cider vinegar
  • 1 tsp salt


Per jar:

  • calorific value
    461 kj / 110 kcal
  • protein: 4 g
  • carbohydrates: 22 g
  • fat: 1 g
Preparation time
15 min.
Ready in
2:25 h
  1. Wash the tomatoes, remove the stalks, quarter and put in the blender jug. Peel the onion and halve, peel the garlic. Add both to the tomatoes in the blender jug. Also add the dried tomatoes to the blender jug. With the measuring beaker in place, chop for 15 seconds/speed setting 7.
  2. Put all the remaining ingredients in the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 5. Then with the measuring beaker in place, boil for 10 minutes/speed setting 2/100 °C. Then, without the measuring beaker inserted, simmer for 2 hours/speed setting 1/95 °C until the ketchup is reduced by a third. Put the cooking pot on the lid as a splash guard.
  3. With the measuring beaker in place, blend the ketchup for 1 minute/speed setting 9. If the ketchup is still too thin, without the measuring beaker in place, continue to cook on speed setting 1/95 °C until the desired consistency is achieved.
  4. Pour the hot ketchup into sterilised jars or bottles, seal immediately and stand them upside down for 5 minutes. Then turn them upright and allow to cool completely.


This ketchup will keep for at least 10 months stored in a cool, dry place. Opened bottles should be always kept in the refrigerator.


Bon appétit with Monsieur Cuisine