|Ripe tomatoes||12 1⁄2 Pound|
|Onions||3 , quartered|
|Dry red peppers||2 , cut up|
|Bay leaves||1 1⁄2|
|Whole allspice||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Cinnamon stick||2 Inch|
|Sugar||1⁄2 Cup (8 tbs)|
|Vinegar||2 Cup (32 tbs)|
Peel tomatoes and cut out and discard stem ends.
Cut tomatoes into quarters.
Fill Osterizer container with tomatoes, cover and process at LIQUEFY until smooth.
Pour through a strainer into large bowl.
Process remaining tomatoes in same manner.
Add onions to tomatoes in Osterizer container and process until smooth.
Measure 4 quarts of tomato puree into large kettle.
Tie spices in a bag.
Add sugar, vinegar and salt to pureed tomatoes, add spice bag and cook until sugar is dissolved.
Bring to boiling and cook rapidly until thick, about 3/4 to 1 hour.
Skim to remove foam.
Pour into sterilized bottles and seal.