4 quarts ripe tomatoes (about 24), peeled, cored, and chopped
1 large onion, chopped
1 large sweet red pepper, chopped
1 1/2 teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon whole allspice
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 1/2 cups vinegar
1 tablespoon paprika

4 quarts ripe tomatoes (about 24), peeled, cored, and chopped 1 large onion, chopped 1 large sweet red pepper, chopped 1 1/2 teaspoons celery seed 1 teaspoon mustard seed 1 teaspoon whole allspice 1 stick cinnamon 1 cup sugar 1 tablespoon salt 1 1/2 cups vinegar 1 tablespoon paprika

1. In a nonreactive saucepan, cook tomatoes, onion, and pepper over medium heat until soft. Press through a food mill or sieve.

2. Return to pan and cook rapidly until think (volume is reduced by half), about 1 hour.

3. Tie whole spices in a cheesecloth bag and add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently.

4. Add vinegar and paprika; cook until thick. Stir frequently to prevent sticking

5. Ladle mixture into hot, sterilized jars, leaving 1/8 inch head space. Cool and keep in refrigerator.