Tomato ketchup

From Family Food by Heston Blumenthal
Makes approximately 500ml

5kg very ripe best-quality tomatoes
200g onions, chopped
4 cloves of confit garlic or 2 cloves of garlic
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
8 cloves
2 coffeespoons salt
1 teaspoon Chinese five-spice
A good pinch of ground ginger
A pinch of cayenne pepper
61/2 soupspoons icing sugar

Core and halve the tomatoes, then roughly chop them and put them into a
casserole. Cover with a cartouche (a circle of parchment paper that covers
the top of the braising liquid in the pan) and bring to the boil, then
simmer for 10 minutes. Pass the tomatoes through a fine-meshed sieve into
another casserole, and add all the other ingredients except the icing
sugar. Simmer until the mixture is reduced by approximately half and
begins to thicken. Push the mixture through a fine-meshed sieve again,
return it to the casserole, and add the icing sugar. Put the casserole
back on the heat. Whisking regularly so that the ketchup does not catch
and burn, bring to a simmer and cook until the desired thickness and
flavour achieved. Pour the mixture into a sterilised preserving jar,
seal, and stand the jar in simmering water for 40 minutes. The ketchup
will then keep for several months.

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