This tomato ketchup is wonderful because it's low calorie, low fat, low sugar and low carbohydrate. However, it is high in good taste.
Boil a pot of water large enough to hold your tomatoes. While it's boiling, carefully lower the tomatoes in from a large spoon. Leave them in for a minute or so until you see the skins split.
Take them out with your spoon and put them into a strainer set on a bowl to cool. When cooled, take a small paring knife and gently peel the skins off. Cut the tomatoes and remove the seeds. You can just scoop them out gently with a teaspoon.
Chop the tomatoes coarsely over a bowl so none of the juices are lost. Put the tomatoes and onions into a heavy saucepan. Simmer about 10 minutes. Don't go over the time or too much liquid will be lost.
Pour the tomato mixture into your food processor or blender and puree. Return the puree to the saucepan and add the rest of the ingredients, stirring them in well. Simmer this really slowly, as this will give you the nice hearty, thick ketchup you want. It should cook for about 1/12 hours. Stir it often and when there's about 1/3 less of the volume in the pan, turn the heat off.
Let the ketchup cool down enough to handle and pour it into sterile bottles or jars. It will make 48 ounces of ketchup; eight times the amount of store bought ketchup for less than the cost of one bottle. Another plus is that commercial ketchup is usually around 87 percent sugar. This recipe will freeze for 9 months and it will stay in the fridge for 4 months.