|Tomatoes||3 Pound (1.4 Kilogram)|
|Sea salt||3 Tablespoon (45 Milliliter)|
|Apple cider vinegar||480 Milliliter (2 Cups)|
|Sugar in the raw||3 Tablespoon (45 Milliliter)|
|Mustard powder||2 Teaspoon|
|Black pepper||1 Teaspoon|
Blanch tomatoes and chop.
Sprinkle with the sea salt and let.
Stand for at least 3 hours.
Combine all ingredients in a saucepan and bring to boil.
Let simmer for at least 30 minutes, or more for a denser ketchup.
When thick, fill clean bottles and let sit for a few days in the refrigerator before using.