Plum Ketchup

Wash the plums and remove the pits.

Blanch the tomatoes in boiling water, peel off the skin, and remove the stems.

Peel the onion and cut it into large chunks.

Run the tomatoes, plums, and onion through a meat grinder.

Transfer the resulting purée into a heavy-bottomed pot and simmer over low heat for 2 hours, stirring occasionally.

Peel the garlic and hot pepper. Run them through a meat grinder along with the fresh herbs.

After 2 hours, add salt, sugar, mixed peppercorns, and the minced garlic, pepper, and herbs to the pot. Simmer for another 30–50 minutes until you reach your desired thickness. Add the vinegar 10 minutes before finishing.