Catsup (condiment)

Tomato Catsup

• 1 stick cinnamon, broken
• 1 teaspoon whole cloves
• 1 teaspoon mustard seed
• 1 teaspoon celery seed
• 1 cup vinegar
• 8 lbs tomatoes
• 1 cup chopped onion
• 1/4 teaspoon cayenne pepper
• 1 cup sugar
• 1 Tablespoon salt

Place cinnamon stick, cloves, mustard seed and celery seed in a spice bag; add to vinegar. Bring vinegar and spices to a boil; remove from heat and let stand. Peel, core and quarter tomatoes. Combine tomatoes, onion and cayenne pepper. Simmer until soft. Press through a sieve or food mill. Add sugar to tomato pulp. Bring to a boil; simmer until reduced by half. Remove spice bag from vinegar. Add vinegar and salt to tomato mixture. Simmer until desired consistency, about 30 minutes. Cool. Ladle catsup into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Seal, label and freeze. Yields about 5 half-pints.

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