Heirloom Tomato Ketchup

Ingredients

• 0.3 teaspoon peppercorns black
• 0.5 teaspoon celery seeds 
• 0.3 cup cider vinegar 
• 2  garlic cloves chopped
• 3 pounds heirloom tomatoes cut into chunks 4 1/2 cups
• 2 cups onion chopped 1 medium
• 1 cup bell pepper red chopped 1 small
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 0.3 teaspoon allspice whole
• 0.5 teaspoon mustard seeds yellow

Equipment

• frying pan
• sieve
• blender
• dutch oven
• cheesecloth

Directions

1. Prepare garlic; let stand 10 minutes.
2. Place mustard seeds, celery seeds, allspice, and peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
3. Combine cheesecloth bag, garlic, tomatoes, and next 3 ingredients (through vinegar) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Remove cheesecloth bag, and set aside.
5. Place half of tomato mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain smooth mixture through a fine mesh sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture.
8. Add cheesecloth bag, sugar, and salt to pan, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).