Sweet And Pulpy Tomato Ketchup

• 10 medium-size ripe tomatoes
• 2 medium-size onions, minced
• 2 fresh red chili peppers, seeded and minced
• 1/2 tablespoon kosher salt
• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1 teaspoon paprika
• 1 teaspoon horseradish
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon allspice berries
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mace
• 1/2 teaspoon chopped ginger
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon cloves

1. Boil a large pot of water.
2. Core tomatoes and score stem ends.
3. Add to water and boil until skin begins to peel, about 10 seconds.
4. Remove and let cool enough for handling.
5. Peel skin from tomatoes and quarter them.
6. In a large nonreactive pot, simmer tomatoes over low heat, stirring frequently, until they are soft.
7. Press tomatoes through a large mesh sieve into a bowl and discard seeds.
8. In a large, heavy, nonreactive pot, combine sieved tomatoes, onions and peppers.
9. Bring to a boil over high heat and reduce until thickened slightly, about 10 minutes.
10. Reduce heat to medium low, add salt, sugar, vinegar, paprika and horseradish, and stir until sugar is dissolved.
11. Simmer, stirring occasionally to avoid scorching, until ketchup is slightly looser than bottled ketchup, about 2 1/2 hours.
12. Combine peppercorns, allspice, celery seeds, cinnamon, mace, ginger, garlic and cloves in a cheesecloth and tie it closed.
13. Add to ketchup and continue simmering 25 minutes, stirring to avoid scorching.
14. Remove spice bag and discard.
15. Pour hot ketchup into sterilized bottles or jars and seal.
16. The ketchup may be used immediately but improves with 2 to 3 weeks' aging.
17. It may also be frozen for as long as 6 months.

tomatoes, onions, fresh red chili peppers, kosher salt, sugar, cider vinegar, paprika, horseradish, black peppercorns, allspice berries, celery seeds, ground cinnamon, mace, ginger, garlic, cloves

Taken from cooking.nytimes.com/recipes/8570 (may not work)