-chopped 1/3 c Distilled white vinegar 1/2 c Dark corn syrup 1/4 ts Ground cloves 1/4 ts Ground allspice 1 ts Mustard seeds 1/2 ts Ground celery seeds 1 tb Salt 2 ts Freshly ground black pepper

heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool. The ketchup can be sealed in sterilized jars and kept indefinitely