1 peck ripe tomatoes
1 sm. clove garlic
1 1/2 bay leaf
1 tbsp. whole allspice
1 tsp. cayenne
1/2 c. sugar
5 onions, sliced
2 red pepper, seeded
1 tbsp. pickling salt
1 tbsp. celery seed
2 inches stick cinnamon
2 c. vinegar

Boil tomatoes, garlic, onions, red peppers, bay leaves and salt until soft. Strain through sieve. Add spices (tied in a cloth bag) and sugar to tomato mixture and boil rapidly, stirring occasionally until thick or quantity is reduced one-half. Remove spices, add vinegar and boil 10 minutes longer. Pour into sterile jars and seal. Makes about six quarts. This catsup makes marvelous barbecue sauce.