Making homemade catsup is an easy way to use an overabundance of tomatoes. A blender or food processor is most helpful. 2 lg. onions, cut into pieces 1 red bell peppers, seeded and cut into pieces 1 tbsp. each mustard seed, whole black peppers, and dry basil 2 tsp. whole allspice 2 sm. dried hot chili peppers 1 lg. bay leaf 1 whole cinnamon stick 1 1/2 c. firmly packed brown sugar 1 tbsp. each salt and paprika 1 c. vinegar

In a blender or food processor, whirl tomatoes, onions, and bell pepper, a small amount at a time, until smooth. Press through a wire strainer and discard pulp. You should have 6 quarts of puree.

In an 8 to 10 quart pot, bring puree to boiling over medium high heat. Boil gently, uncovered and stirring often, until reduced by about half about 1 hour.

Into a loosely tied cheesecloth bag, place mustard seed, black peppers, basil, allspice, hot chili peppers, bay leaf, and cinnamon stick. Add to puree. Stir in brown sugar, salt, and paprika until well blended. Continue cooking over medium high heat until very thick (about 1 1/2 to 2 hours). As mixture thickens, stir often and reduce heat to prevent sticking. Add vinegar during last 10 to 15 minutes of cooking. Discard spice bag.

You can chill the catsup, pour into freezer containers, cover, and freeze, if you like.

Or prepare 4 pint size canning jars, using the water bath method with a Canning Kettle, filling jars to within 1/4 inch of rim. Process for 20 minutes. Makes 2 quarts.