1/2 peck (1 gal) tomatoes
1 lg. onion
1 tbsp. mixed pickle spice
1 c. sugar
1 c. vinegar
2 tbsp. salt
1/4 tsp. red pepper

Mix the first 3 items in a large saucepan and add 1/2 cup water to get the cooking started. Cook about one hour, stirring occasionally, until tender. Put in a cloth bag and drain one hour. Now put the cooked tomato mix in a ricer and process to get your pulp. Add the tomato pulp; sugar, vinegar, salt, and red pepper. Boil this final mix for 10 minutes. Preserve by bottling and capping. Alternatively, freeze it in 8 or 16 ounce packages; upon thawing you will need to beat it into a smooth homogenous mixture again. A unique, homemade taste in ketchup.