Barn Stars Quilt

Once, many years ago, I made catsup from scratch. I peeled, seeded and cored a bushel of home-grown tomatoes, added seasonings and simmered, stirring, FOREVER. The result was delicious, but I never made it again. I  might this year, with a few shortcuts:

Tomato Catsup

9 pounds Roma tomatoes

3 onions, chopped

2 bell peppers, seeded and chopped

2 stalks celery, chopped

2 cloves fresh garlic

1 cup cider vinegar

1 teaspoon dry mustard

1 cup sugar

1 tablespoon salt

1 teaspoon paprika

2 teaspoons allspice

1 teaspoon whole cloves

1 teaspoon peppercorns

1 cinnamon stick

Purée  all vegetables in blender, add to slow cooker. Stir in vinegar, mustard, sugar, salt and paprika. Tie remaining spices in cheesecloth, toss in slow cooker. Cover and cook eight hours on low. Transfer to stock pot and simmer until thickened. Remove spice bag and pour into glass or plastic containers. Keeps several weeks refrigerated or several months frozen.