8 lb. tomatoes
1 med. chopped onion
1/4 tsp. (cayenne) red pepper
1 c. sugar
1 c. white vinegar
1 1/2 tsp. whole clovers
1 1/2 inches stick cinnamon, broken
1 tsp. celery seed
4 tsp. salt

Wash, peel, core and quarter tomatoes. Let tomatoes stand in colander to drain off excess juice. In large kettle add tomato, onion and red pepper. Bring to boil and stir occasionally until tomatoes are soft, about 15 minutes. Sieve and extract juice and return to kettle. Bring to boil. Simmer 1 1/2 to 2 hours until mix is reduced by 1/2.

Meanwhile, combine in small pan vinegar, cloves, stick cinnamon and celery seed. Cover. Bring to boil, remove and let stand. Strain spice mixture into tomato sauce. Discard spices, add salt to mix, simmer about 1/2 hour or until thick as you desire. Stir occasionally, pour hot into hot jars. Process in water bath 5 minutes. Makes 2 pints.

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