TOMATO KETCHUP
7 pounds tomatoes
5 garlic cloves
5 tablespoons extra-virgin olive oil, divided
3 large onions, peeled and chopped
1 1/2 sticks cinnamon
1 1/2 teaspoons celery seeds
1/2 teaspoon ground allspice
1 small knob fresh ginger, peeled and sliced
1 teaspoon black peppercorns
1 teaspoon whole cloves
3/4 - 1 cup cider vinegar
1/2 - 3/4 cup brown sugar
1 teaspoon salt
Preheat oven to 325 degrees. Slice tomatoes in half and place on cookie sheets. Scatter unpeeled garlic cloves among the tomatoes. Drizzle with 3 tablespoons olive oil and bake for about 1 hour, 20 minutes, until tomatoes are getting slightly dry and brown.
Heat remaining 2 tablespoons olive oil in a large saucepan. Saute onions in oil until soft, about 15 minutes. Add cinnamon sticks, celery seeds, allspice and ginger; saute 1-2 minutes.
Place a food mill over pan and strain roasted tomatoes and garlic through the mill into onion mixture. Tie peppercorns and cloves in cheesecloth and add to pan. Simmer about 1 hour, stirring occasionally, as it thickens. Add vinegar and sugar, tasting to get sour-sweet balance to your liking. Add salt and continue simmering for another hour or so until mixture is the texture of ketchup, stirring periodically to prevent burning. Remove and discard the cheesecloth bundle. Refrigerate
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