Recipe - Fresh Tomato Ketchup

An excellent way to "put up" an overabundance of tomatoes, this spicy ketchup is easy to make, and you control the salt.

4 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped
1 large onion, 8 ounces, chopped
2 large cloves garlic, minced
2/3 cup dark cider vinegar
2 tablespoons dark brown sugar
1/2 teaspoon crushed dried red pepper flakes
1 large bay leaf, broken in half
1 1/2 teaspoons salt (optional)
1 teaspoon ground cinnamon
1 teaspoon paprika
3/4 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
dash ground cloves
dash cayenne pepper
freshly ground pepper to taste

Place all ingredients in a large nonreactive pot. Stir and bring to a boil over medium high heat.
Lower heat to simmer and continue to cook, partially covered, for 1 hour, stirring often.

Remove and discard the bay leaf halves.
Working in batches, transfer the tomato mixture to a food processor or blender.
Process until smooth. Return to the pot and continue to simmer, uncovered, until thickened, about 20 to 15 minutes.
Stir frequently to prevent scorching on the bottom.

Ladle the mixture into three half-point (240 ml) sterilized canning jars.
Wipe the rims and set the kids, screwing on the bands loosely.
Let cool at room temperature until lids are sealed (compressed).
Tighten the bands and refrigerate for up to 6 months.

(makes about 1 1/2 pints)