Tomato Ketchup

• 2 pounds tomatoes chopped
• 2 large garlic cloves smashed
• 1/2 small onions diced
• 1 tablespoon salt
• 2 teaspoons pickling spices
• 1/4 cup tomato paste

1. In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble.
2. Add the onion and red pepper and cook 1 to 2 minutes.
3. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1 1/2 hours, stirring occasionally.
4. Do not rush.
5. Cook over a low flame to prevent scorching.
6. Strain through a food mill and stir in the tomato paste.
7. Correct seasoning to taste, cool, and refrigerate in a covered container until needed.
8. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.
9. The ketchup will keep up to three weeks.

tomatoes, garlic, onions, salt, pickling spices, tomato paste

Taken from recipeland.com/recipe/v/tomato-ketchup-46633 (may not work)