Wash tomatoes, dry, cut into slices, spread on a baking sheet and place in oven for 1.5 hours at 250 degrees, I have a convection mode. Careful not to burn, needs to evaporate excess moisture, the bottom of the tomatoes slightly to fry.

If time allows, you can our tomatoes leave to cool in the oven, when cool, remove the skins and put in a colander, leaving the excess liquid (yield approximately 400 ml. of tomato juice, leave it on the sidelines, to regulate the density of the ketchup).

When stack juice, put the tomatoes in the pot where they will cook everything, add salt, sugar, vinegar, pepper, paprika, dried herbs, and I have more Basil, and grind all the immersion blender, if thick, add juice, I have not added, I like it thicker. And put on medium heat, stirring constantly, and then burn, boil everything for 10 minutes, and then hot spread on sterile banks.

Of the above number of tomatoes I got two jars and one 250 ml 450 ml, this is the second batch of the first eaten in two days!

Store in the fridge.