"When I was a kid, I did not enjoy eating raw bell peppers and tomatoes. So imagine my surprise when my father finally broke down and told me that ketchup and pasta sauce usually contained both. I still chuckle every time I make this recipe." - Sheamus
2 gallons fresh ripe tomatoes, peeled (or high quality canned, peeled California tomatoes)
¾ cup brown sugar
1 tsp dried mustard
1 tsp fenugreek
1 tsp nigella seed
1 tsp allspice
1 tsp mace
1 tsp clove
2 tsp celery seed
1 tbsp black peppercorn
3 bay leaves
3 cloves of garlic, crushed with side of knife
1 tbsp smoked paprika
2 cinnamon sticks
¾ cup cider vinegar
3 cups yellow onion, minced
1½ cups red bell pepper, minced
1½ tsp cayenne
Salt to taste
Pass tomatoes through a food mill, or grate with a box grater. Combine with sugar, peppers, vinegar, and onions in a heavy bottom sauce pot.
Place remaining ingredients in cheesecloth, tie it like a bag and add to the pot.
Simmer for 1 - 2 hours over medium-low heat, until thick and pulpy. Remove spice bag and blend with a wand mixer, or in a food processor until smooth.
Season with salt and cool overnight. The flavors will become more mild and developed in the cooling process.