4 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped
One large onion, 8 ounces, chopped
Two large cloves garlic, minced
2/3 cup dark cider vinegar

2 tablespoons dark brown sugar
1/2 teaspoon crushed dried red pepper flakes
1 large bay leaf, broken in half
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon paprika
3/4 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
Dash ground cloves
Dash cayenne pepper
Freshly ground pepper to taste

Place all ingredients in a large nonreactive pot. Stir and bring to a boil over medium high heat. Lower heat to simmer and continue to cook, partially covered, for one hour, stirring often. Remove and discard the bay leaf halves.

Working in batches, transfer the tomato mixture to a food processor or blender. Process until smooth. Return to the pot and continue to simmer, uncovered, until thickened, about 15 to 20 minutes. Stir frequently to prevent scorching on the bottom.

Ladle the mixture into three half-point sterilized canning jars. Wipe the rims and set the kids, screwing on the bands loosely. Let cool at room temperature until lids are sealed (compressed). Tighten the bands and refrigerate for up to six months.

Recipe makes about 1-1/2 pints.

Nutrition information per 1/4-cup serving:
Calories: 49
Calories from fat: 10%
Protein: 2g
Total Fat: 1g
Saturated Fat: 0.1g
Carbohydrate: 11g
Fiber: 2g
Cholesterol: 0
Sodium: 17mg
Exchanges: 2 vegetable