Mix all ingredients in a saucepan and bring to a simmer.
Simmer over medium temperature for about 45 to 60 minutes to reduce the liquid. Stir in between so that nothing burns.
Disinfect a glass bottle with a capacity of 200 to 250 ml with boiling water. Pour in the hot ketchup, close it and place it upside down for 5 minutes (the bottle can be put upside down in a small saucepan so that it does not fall over).
Keep the ketchup in the refrigerator and use within 2 weeks.
Wellcuisine-Tipp
The ketchup can also be filled into a plastic Tupperware jar and frozen.If you like ketchup as much as my husband and I do, it might make sense to make double the amount straight away.