Tomato Ketchup

Directions

In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble.

Add the onion and red pepper and cook 1 to 2 minutes.

Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1½ hours, stirring occasionally.

Do not rush. Cook over a low flame to prevent scorching.

Strain through a food mill and stir in the tomato paste.

Correct seasoning to taste, cool, and refrigerate in a covered container until needed.

The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.

The ketchup will keep up to three weeks.