12 1/2 lb. ripe tomatoes
2 medium onions
1/4 tsp. cayenne pepper
2 c. vinegar
1 1/2 tbsp. stick cinnamon, broken
1 tbsp. whole cloves
3 cloves garlic, finely chopped
1 tbsp. paprika
1 c. sugar
2 1/2 tsp. salt

Wash and slice tomatoes, boil until soft. In another large pan, slice onions; cover with a small amount of water and cook until tender. Run the tomatoes and onions through straining sieve. Mix in pepper. Boil this mixture rapidly until it has reduced to almost half the original volume. Place vinegar in an enamel pan; add a spice bag containing the cinnamon sticks, cloves and garlic. Allow this to simmer about 30 minutes, then bring to a boil. Place cover on pan and remove from heat. Allow this to stand in pan until next steps. When tomato mixture has cooked down to half, add vinegar mixture of which there should be 1 1/4 cups. Add paprika, sugar and salt. Boil rapidly until thick for about 10 minutes. Pour while boiling into sterilized jars. Place caps on firmly tight. Process in boiling water bath for 5 minutes.

Makes 6 pints.