Ketchup - cooking recipe

Ingredients

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

Preparation

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.
Remove vegetables, then put them through a food mill and back into saucepan, discarding any solids.
Stir in brown sugar, garlic, bay leaf, celery seed, allspice, cinnamon, cloves and vinegar.
Bring to a boil over moderate heat.
Adjust heat so the mixture bubbles gently.
Simmer, uncovered, until it has the consistency of ketchup.
Store tightly covered in refrigerator. Makes 2 quarts.