Categories: sauces

Ingredients

• 6 quarts peeled, chopped ripe tomatoes
• 8 medium sized onions
• 1 clove garlic
• 1- 2 bay leaves
• 2 green or red peppers, chopped
• 1 cup brown sugar, firmly packed
• 3 to 5 Tbsp. mixed pickle spices
• 1 Tbsp. whole cloves
• 1 Tbsp. celery seed
• 1 stick cinnamon
• 1 cup vinegar
• 1 Tbsp. salt

Directions

1. Cook tomatoes, onions, garlic, bay leaves and peppers together until tender enough to put through puree sieve or food mill. Remove bay leaves.
2. Add brown sugar. Tie pickle spice, whole cloves, celery seed and cinnamon into a clean cloth or cheesecloth bag. Add to pureed mixture and bring to a quick evaporating boil, stirring often enough to keep from burning.
3. When mixture has cooked down to half, add vinegar and salt and cook 10 minutes longer. Pour into sterilized jars or bottles and seal at once.

4. makes about 6 pints.

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