In the following recipe, I relied on Lydia Maria Child’s cookbook for seasoning, but for method I referred to a recipe in “The Household Receipt Book for 1874,” published in Burlington, Vt., as a complimentary marketing piece.
Cut the tomatoes into sixths and place in a nonreactive pot. Add the salt, onion, and garlic and bring to a boil over medium heat. Add the rest of the ingredients. Reduce the heat and simmer uncovered for 2 hours or more until the volume is reduced by half.
Remove and discard the garlic cloves. Put the sauce through a food mill or a large sieve and taste for seasoning. Freeze or refrigerate your ketchup. Or you can make it in a larger quantity and bottle and preserve it in a canning kettle.
Your homemade ketchup has no preservatives, so it will not keep as long in the refrigerator as commercial ketchups.