3 tablespoons olive oil
3 cups onion -- coarsely chopped
3 cloves garlic -- minced
3 pounds ripe plum tomatoes -- coarsely chopped
1/3 cup white vinegar
1/2 cup dark corn syrup
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon mustard seed
1/2 teaspoon celery seed
1 tablespoon salt
2 teaspoons fresh ground black pepper
In a large heavy pot heat olive oil, over moderate heat, add onion
and saute, stirring occasionally, until golden brown, about 8 - 10
minutes. Add garlic and cook another minute. Add tomatoes, vinegar,
corn syrup, cloves, allspice, mustard seed, celery seed, salt and
pepper, stirring to combine.
Bring mixture to a boil, reduce heat, and simmer, stirring
occasionally, for 1 hour. Pass mixture through a food mill then
return to pot.
Bring mixture back to a boil, reduce heat and simmer, stirring
occasionally, until very thick, about 45 minutes.
Allow ketchup to cool. ketchup can be store in sterilized jars and