Tomato Catsup

• 8 lb. ripe tomatoes
• 4 sweet red peppers
• 4 onions
• 1 clove garlic
• 1 Tbsp. salt
• 1/2 c. sugar
• 1 1/2 tsp. whole allspice
• 1 Tbsp. celery seed
• 1 tsp. whole cloves
• 2-inch stick cinnamon
• 2 bay leaves
• 1 tsp. mustard seed
• 1 c. vinegar

1. Peel and chop the tomatoes.
2. Chop the peppers and onions. Mince the garlic.
3. Combine vegetables in a processor bowl, in batches, until they are well pureed.
4. Pour the puree into a heavy saucepan and add the salt and sugar.
5. Combine allspice, celery seed, cloves, cinnamon, bay leaves and mustard in a cheesecloth bag and add to the puree.
6. Add vinegar, stirring to blend.
7. Cook uncovered until volume is reduced by half.
8. Remove spice bag; pour into jars and seal.
9. Makes about 5 pints.

tomatoes, sweet red peppers, onions, clove garlic, salt, sugar, whole allspice, celery, whole cloves, cinnamon, bay leaves, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857635 (may not work)