Ketchup

• 6 large ripe tomatoes (about 3 lb.), peeled, cored, seeded and chopped
• 1 medium yellow onion, chopped fine
• 3 Tbsp. dark brown sugar
• 2 cloves garlic, minced
• 1/4 tsp. each: celery seed, ground allspice and cinnamon
• 1 large bay leaf, crumbled
• 1/8 tsp. ground cloves
• 1/3 c. cider vinegar

1. Place the tomatoes and onions in a large heavy saucepan; set over moderate heat and cook, covered, stirring often until soft, 20 to 25 minutes.
2. Remove vegetables, then put them through a food mill and back into saucepan, discarding any solids.
3. Stir in brown sugar, garlic, bay leaf, celery seed, allspice, cinnamon, cloves and vinegar.
4. Bring to a boil over moderate heat.
5. Adjust heat so the mixture bubbles gently.
6. Simmer, uncovered, until it has the consistency of ketchup.
7. Store tightly covered in refrigerator. Makes 2 quarts.

tomatoes, yellow onion, dark brown sugar, garlic, celery, bay leaf, ground cloves, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476724 (may not work)