For the yellow tomato ketchup, cut the peppers in half, removing the stem end, seeds and white membranes. Place on a baking sheet and roast so that the skin can be easily peeled off.
Peel and coarsely chop the onions. Cut tomatoes into pieces.
Put peeled peppers, onions and tomatoes in a pot with ginger and horseradish and simmer until the vegetables are well cooked. Add the remaining ingredients and pass the paste through a hair sieve.
Empty the yellow tomato ketchup into carefully cleaned bottles and seal well.