Fresh tomato ketchup

1. In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot.
2. Bring to a simmer.
3. Reducei heat.
4. Simmeri slowly, uncovered, for 45 minutes, stirring occasionally.
5. Cool. press through a food mill or fine sieve, seperating as much thick puree as possible.
6. Discard solids and return puree to a clean pot. tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet.
7. Add to puree along with vinegar, brown sugar, molasses, and salt.
8. Mixi well.
9. bring to a boil.
10. Reduce heat.
11. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently.
12. (cooking tine will depend on juiciness of tomatoes/ gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering).
13. remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars.
14. Seal. Cool on rack to room temperature.
15. Store in refrigerator up to 2 months.