To start prepare the tomatoes. They need to wash, scald, remove skin and chop into medium size pieces.

Next, prepare remaining ingredients: onion (I used shallots, still great red) and garlic finely cut, get the vinegar, measure out the tomato juice, sugar, wash the Basil and a little grind in a mortar fennel and coriander.

In a saucepan warm up olive oil, add onions and garlic and let simmer on medium heat for about 5 minutes.

After that, add spices, a little salt and pepper and stir, let cook another minute. Then add the tomatoes, tomato juice, sugar, vinegar and Basil leaves, mix everything and cook on low heat, on average, 25-30 minutes, maybe a little more, it depends on the tomatoes. Then give the future of the ketchup cool slightly and RUB through a fine sieve. If necessary, add more salt and pepper.