Ketchup

• 6 pounds very ripe tomatoes, peeled and seeded with juices reserved
• 1 onion
• 6 whole cloves</

Coarsely chop the tomatoes and place them in the kettle with the reserved juice.

Stud the onion with the cloves and tie it in a double layer of dampened cheesecloth along with the allspice, peppercorns, and rosemary.

Add the cheesecloth bag, celery heart, brown sugar, vinegar, and a little salt to the tomatoes and bring to a boil, stirring from time to time, over high heat.