Wash and chop tomatoes and peppers.

In a heavy bottomed pan, simmer until soft over low heat.

Press through a fine sieve to remove lumps or process in a food processor until smooth.

Return to pan. Cook on high until reduced to about one half. Add salt, sugar and spices (tied in bag). Boil until ketchup has thickened, stirring frequently. Add vinegar about 5 minutes before removing from heat.

Pour into hot jars leaving 1/4-inch headspace and adjust 2 piece caps. Process in a boiling water bath for 10 minutes.