Tomato Ketchup (Scratch)

4 qts peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 c. chopped onions
1/2 c. chopped sweet red peppers (about 1 medium)
1 c. sugar
1 T. salt
1 T. paprika
1 1/2 t. celery seed
1 t. whole allspice
1 t. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced about 1/2), about 1 hr. Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture.
Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick.

Tip: This recipe will make a large batch, it is used in a commercial environment  like restaurants and other large kitchens. Adjust as needed.

To easy peel tomatoes, place them whole in simmering water for 2 minutes than remove and run some cold water just enough to chill, peel should come off very easy.