4 qts. peeled, cored and chopped tomatoes (about 24 lg.)
1 c. chopped onions
1/2 c. chopped sweet red pepper
1 c. sugar
1 tbsp. salt
1 1/2 tsp. celery seed
1 tsp. whole allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
1 tbsp. paprika

Cook onions, tomatoes and pepper until soft. Run through a food mill or sieve. Let juice set until the heavy solids settle. Strain the thin layer off the top and use as soup stock. Place the thick solids in a roaster pan. Add sugar and salt. Tie the whole spices in a cheesecloth bag and add to mixture.

Cook in a 350 degree oven stirring occasionally for about 25 minutes. Add vinegar and paprika and cook until desired thickness, stirring frequently to prevent sticking down. Pour into hot pint jars leaving 1/4 inch space at the top. Adjust caps and process in a boiling water bath 20 minutes. Yields about 3 pints.