Wash the tomatoes and cut into chunks. Wash the capsicum and cut the pulp into chunks, remove the seeds. Combine the tomato, capsicum, onion and garlic and a little water in a pan and leave to simmer for approx. 1 hour. Stir occasionally to prevent burning. If necessary add a little water. Purée the sauce until smooth, away from the heat, using a hand blender. Return to the heat and add the vinegar, sugar and all spices. Leave the sauce to simmer for a further 1½ hours or until sufficiently thickened. Taste and add salt and pepper, as needed. Pour the hot sauce into sterile jars. (See instructions under jam making). Seal the jars with a suitable lid and turn upside down until cooled. The ketchup has a shelf life of 1 year. Once opened, the jar must be kept in the refrigerator.