Tomato Ketchup

Directions

1. 1
   In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble.
2. 2
   Add the onion and red pepper and cook 1 to 2 minutes.
3. 3
   Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1 1/2 hours, stirring occasionally.
4. 4
   Do not rush.
5. 5
   Cook over a low flame to prevent scorching.
6. 6
   Strain through a food mill and stir in the tomato paste.
7. 7
   Correct seasoning to taste, cool, and refrigerate in a covered container until needed.
8. 8
   The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.
9. 9
   The ketchup will keep up to three weeks.