Ketchup

• 6 pounds very ripe tomatoes, peeled and seeded with juices reserved
• 1 onion
• 6 whole cloves
• 6 peppercorns
• 1 sprig fresh rosemary
• 1 celery heart, with leaves
• 2 tablespoons brown sugar
• 1/4 cup cider or raspberry vinegar
• Salt
• Large non-aluminum kettle
• Food mill

1. Coarsely chop the tomatoes and place them in the kettle with the reserved juice.
2. Stud the onion with the cloves and tie it in a double layer of dampened cheesecloth along with the allspice, peppercorns, and rosemary.
3. Add the cheesecloth bag, celery heart, brown sugar, vinegar and a little salt to the tomatoes and bring to a boil, stirring from time to time, over high heat.
4. Reduce the heat to low and simmer, stirring frequently, for 1 1/2 to 2 hours, or until reduced by half.
5. Puree the ketchup in a food mill and taste for seasoning.
6. Return the ketchup to the kettle and bring to a boil.
7. Reduce the heat and simmer for 15 minutes.
8. Immediately pour the ketchup into sterilized jars and seal according to manufacturer's directions.

very ripe tomatoes, onion, cloves, peppercorns, rosemary, celery, brown sugar, cider, salt, nonaluminum, mill

Taken from www.cookstr.com/recipes/ketchup (may not work)