7poundsripe fresh tomatoespeeled* and coarsely chopped
4medium yellow onionssliced
1red bell pepperdiced
1/3cuppacked light brown sugar
¼teaspoondry mustard
One 3-inch cinnamon stick
½tablespoonwhole allspice
½tablespoonwhole cloves
½tablespoonground mace
½tablespoonground celery seeds
½tablespoonblack peppercorns
1bay leaf
1garlic clovepeeled
½cupcider vinegar
salt to taste
Instructions
Combine the chopped tomatoes, onions, and bell pepper in a large 8-10 quart nonreactive pot. Cook over medium heat, stirring occasionally until very soft, about 35-40 minutes.
Puree the tomato mixture through a food mill or process in a blender in manageable batches, about 5 seconds each batch. Return to the large pot, or place the puree in a new large nonreactive pot. Stir in the brown sugar and the dry mustard.
Tie the 8 spices (cinnamon stick through garlic clove) in a spice bag, a bit of cheesecloth, or a coffee filter tied with kitchen twine, and add the spice bag to the tomato mixture.
Bring the mixture to a rolling boil, and reduce the heat to a simmer. Continue to cook, stirring often, until the ketchup is thickened and mounds up on a spoon. Remove and discard the spice bag.
Stir in the vinegar. Reduce the heat and simmer, stirring almost constantly, for 10 minutes. Taste for salt, adding any if necessary. Can while hot, or let cool and store in a tightly covered jar in the fridge for up to 1 month.
Notes
Makes about 5 pintsCook’s note: I didn’t peel my tomatoes before cooking. As the tomatoes cook, the skins will peel away. Using a pair of tongs, pick out the skins as they come to the top. Most of the skins will be removed by the time you go to puree them.Calorie content is per pint