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| 3 Esslöffel | olive oil |
| 3 Tasse | onion coarsely chopped |
| 3 | cloves garlic minced |
| 3 x ca. 450 g | Ripe plum tomatoes, coarsely chopped |
| 1/3 Tasse | white vinegar distilled |
| 1/2 Tasse | corn syrup Dark |
| 1/4 Teelöffel | cloves ground |
| 1/4 Teelöffel | allspice gound |
| 1 Teelöffel | Mustard seeds |
| 1/2 Teelöffel | Celery seeds ground |
| 1 Esslöffel | salt |
| 2 Teelöffel | black pepper freshly ground |
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In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool. The ketchup can be sealed in sterilized jars and kept indefinitely.
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