Home made tomato ketchup

Knocks spots off the shop bought stuff, I can tell you! The best recipe I've found is one I've been using for years, from the Floyd on France book, by the inimitable Keith Floyd. It's fairly adaptable; I use whatever I have in the larder or store room; sometimes I use whole cloves if I don't have powdered - I just fish them out when done :). Any type of vinegar that you have to hand seems to be suitable, and omit or add more chilli etc to taste. I make it every year, and still have one bottle of last year's left. Looking forward to a good crop of tomatoes this year, wanting some to dry and store in olive oil, some for ketchup, some for bottling, some for salads, some for sauces/pizzas, and some to eat on the way to the kitchen LOL

Here's the recipe - give it a go and let me know what you think:

2lbs tomatoes, peeled, de-seeded and chopped
1lb onions, finely chopped
2lbs or so of red peppers, de-seeded and finely chopped
oil for frying
3 oz sugar
3 large cloves garlic, finely chopped
salt and pepper
1 chilli finely chopped
1 tbsp mustard powder
1 tbsp paprika
2 wine glasses vinegar
large pinch powdered cloves

Fry the three vegetables in oil for about 45 mins until soft; strain through a sieve and put back in pan. Add all other ingredients and cook pover low heat for about 2 hours, stirring from time to time, until thick. Taste and adjust seasoning - add more heat (chilli), sugar, vinegar etc to taste. Put into clean, warm glass bottles and process in hot water bath for 30 minutes or so, leave to cool on wooden board, tighten lids, leave until cold, then label and store in a cool place.