Tomato Ketchup

• ½ pound onion, finely chopped
• 1 pound red bell peppers, finely chopped
• 1 pound tomatoes, finely chopped
• 3 tbsp. olive oil
• 3 ½ ounces unrefined cane sugar
• 3 garlic cloves, finely chopped
• 1 fresh chile pepper, deseeded and finely chopped
• 1 tsp. mustard powder
• 2 tsp. paprika
• ½ cup red wine vinegar
• 4 whole cloves, crushed
• Sea salt and freshly gorund black pepper to taste

Stir-fry the onion, red pepper, and tomatoes in the oil, then simmer for 45 minutes until they break down. Filter through a sieve. Add the sugar, cloves, chili pepper, mustard powder, paprika, vinegar, and crushed cloves, and simmer very gently for 2 hours until you have a thick paste. Season. This will keep in the refrigerator for 3-4 days. If you want to keep it longer, pour the ketchup into clean bottles, put the tops on and place in boiling water for 20 minutes to sterilize the contents.