Multicolored ketchup

- 1 kg of fleshy tomatoes: Beefsteak (red), Brandywine (pink), Pineapple (yellow), Evergreen (green), White Marvel, Black Plum, Orange Berry - ¼ fennel - 1 stalk of celery - ½ yellow (or green or red) bell pepper - ½ sweet chili - 1 large onion - 3 cloves of garlic - 2 sprigs of thyme - 30 ml of olive oil - 150 ml of wine vinegar (red) or cider vinegar - 80 g of cane sugar - 4 g of ginger - 1 teaspoon of crushed coriander - ½ teaspoon of black pepper - 1 teaspoon of saltRemove the stems from the tomatoes, slice the fennel and celery. Remove the stem, membrane and seeds from the pepper and chili. Peel the onion and garlic cloves, remove the germ, and slice them. Peel and grate the ginger. Place all of these vegetables, except the tomatoes, in a large pot with the thyme, olive oil, coriander, pepper, and salt. Cook uncovered over low heat for 15 minutes, stirring occasionally. Add the tomatoes and 250 ml of water. Bring to a boil and simmer for 30 minutes, until the liquid has reduced by half. Drain the vegetables in a colander (keep the juice for later use). Blend the pulp thoroughly. Strain it a second time if necessary. Pour this coulis into a large saucepan with the vinegar and sugar. Mix and bring slowly to a boil. Stir constantly until it becomes darker and thicker. Taste and adjust the seasoning if necessary. At this point, you have several storage options. Either store this ketchup in the freezer, in ice cube trays; or pour it into small glass bottles that have been previously boiled and sterilized for 30 minutes.