Fresh Tomato Ketchup

• 10 lbs. fresh tomatoes, coarsely chopped
• 2 onions, coarsely chopped
• 2 cloves garlic
• 2 red peppers, stemmed, seeded and coarsely chopped
• 2 jalapeno peppers, stemmed, seeded and chopped
• 2 stalks celery, with leaves, chopped
• 2 bay leaves
• 8 whole cloves
• 10 peppercorns
• 4 whole allspice
• 1 cinnamon stick
• 1/4 teaspoon mustard seeds
• 2/3 cup white or cider vinegar
• 3 tablespoons brown sugar
• 1 tablespoon coarse salt

1. Toss all vegetables in large pot. Combine herbs and spices in a cheescloth bundle or tea ball. Add to pot. Bring to a boil, lower heat, and simmer 1 hour.
2. Remove spice bag and set aside. Use immersion blender or food processor to puree. Return spice bag and add remaining ingredients. Simmer 2 1/2 or 3 hours or till consistency you like (not so thick that it's gummy). To some extent, length of cooking will depend on moisture content of vegetables.rnLet cool. Ladle into sterilized containers suitable for freezing, Before freezing or after defrosting, keeps in fridge about 3 weeks.

fresh tomatoes, onions, garlic, red peppers, peppers, stalks celery, bay leaves, cloves, peppercorns, allspice, cinnamon, mustard seeds, white, brown sugar, coarse salt

Taken from food52.com/recipes/18040-fresh-tomato-ketchup (may not work)