• 6 lb. ripe tomatoes
• 1 pt. vinegar
• ½ lb.

Cut the tomatoes into quarters, place them in a preserving-pan with the salt and vinegar and simmer until the tomatoes are quite soft and broken up. Strain the mixture through coarse muslin or a nylon sieve, then return the purée to the preserving-pan and add the sugar. Continue to simmer till the ketchup starts to thicken, and then add the spices a little at a time, stirring thoroughly until t