Tomato Soy

Ingredients

• 1 gallon ripe tomatoes, peeled and sliced
• 1 quart onions, sliced
• 2 tablespoons salt
• 2 tablespoons moist sugar
• 1 teaspoon black pepper
• 1 saltspoon paprika
• 4 hearts of celery, cut fine
• 1 tablespoon cloves, pounded
• allspice, mace, grated nutmeg, and cinnamon
• 1 quart vinegar, very sharp
• dry mustard or mustard seed

Instructions

1. Combine the peeled and sliced tomatoes (or canned tomatoes), sliced onions, salt, moist sugar, black pepper, paprika, celery hearts cut fine, pounded cloves, and the mixed spices (allspice, mace, nutmeg, and cinnamon) in a preserving kettle. Stir well together.
2. Cook slowly over heat, taking care not to burn, until the mixture is reduced by half.
3. After boiling down, add the quart of very sharp vinegar and stir well through. Skim off any froth that rises to the surface.
4. Bottle hot and seal. Store in a dark, cool place where it will keep a long time.