Heirloom Tomato Ketchup

• 2 garlic cloves, chopped
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon whole allspice
• 1/4 teaspoon black peppercorns
• 3 pounds heirloom tomatoes, cut into chunks (about 4 1/2 cups)
• 2 cups chopped onion (1 medium)
• 1 cup chopped red bell pepper (1 small)
• 1/3 cup cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

1. Prepare garlic; let stand 10 minutes.
2. Place mustard seeds, celery seeds, allspice, and peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
3. Combine cheesecloth bag, garlic, tomatoes, and next 3 ingredients (through vinegar) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove cheesecloth bag, and set aside.
4. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain smooth mixture through a fine mesh sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture. Add cheesecloth bag, sugar, and salt to pan, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).

garlic, yellow mustard seeds, celery seeds, whole allspice, black peppercorns, heirloom tomatoes, onion, red bell pepper, cider vinegar, sugar, salt

Taken from www.myrecipes.com/recipe/heirloom-tomato-ketchup (may not work)