This recipe combines just picked tomatoes, bell peppers, onion, garlic, and celery. It’s thick and smooth with a rich, complex flavor you’ll never find in store-bought ketchup. (If you want store-bought flavor add double or triple the amount of sugar in the recipe.) Ingredients 1 tablespoon olive or other oil 8 pounds tomatoes (24 medium), cored and quartered 2 bell peppers, stemmed, seeded and roughly chopped ½ cup roughly chopped onion (1 medium) 4 cloves garlic, peeled ¼ teaspoon cayenne pepper, or to taste ¾ cup RAW sugar or honey 1-2 cups cider or wine vinegar 1½ inches stick cinnamon, broken 1½ teaspoons whole cloves 1 celery stalk, roughly chopped or 1 teaspoon celery seeds 1 tablespoon salt Instructions Core and quarter tomatoes; drain. Chop the bell peppers, onions, and celery. Place olive oil in an 8- to 10- quart stainless steel, enamel, or nonstick heavy kettle or pot or large saucepan and turn heat to medium-high. Combine the tomatoes, peppers,...