8 lb firm ripe tomatoes
4 lg onions,sliced
1 clove garlic,finely minced
2 bay leaves
2 red pappers,fresh or dried
3/4 c brown sugar,Firmly Packed
2 T whole allspice
1 1 length of stick cinnamon
1 t cloves,Ground
1 1/2 T salt
1 t black pepper,Freshly Ground
2 c cider vinegar
: Place the tomatoes in a large kettle with the onions, garlic,
bay leaves and red pepper pods. Cook until soft and strain through a
seive or put through a food mill. This should yield about 2 quarts
of tomato puree.
: Return the puree to the kettle and add the brown sugar. Tie
the allspice and cinnamon in a small cheesecloth bag and add it to
the kettle along with the cloves, salt and pepper. Cook quiickly,
stirring frequently, until reduced to about half the original volume.
: Season the mixture to taste with additional salt, if needed.
Remove the spice bag and add the vinegar. Simmer ten minutes longer
and pour at once into hot sterilized bottles. Seal the bottles with