First, you need to cook the tomato juice. This helps me, preserved from the Soviet era, the unit "strumok". It is better to take tomatoes of cream, then the juice will be thicker and cook it will have less time. From 10 kg of tomatoes out of about 9 liters of juice. Select a mug in a little juice, the rest set on fire. While boiling, peel the onions, carefully grind it in the blender with 3 cups of onions pour this into the boiling juice. Now our sauce should be 2.5-3 hours on medium heat with occasional stirring with a wooden spoon.

While the juice uvarivaetsja to prepare 2 cups of sugar, 330 ml of 6% vinegar (preferably Apple), four tablespoons of salt without slides. In cheesecloth, folded in two layers to pour two teaspoons of ground cinnamon, half a teaspoon of ground cloves, two teaspoons of ground black pepper, crushed garlic. When the mass Uvarov add bag with spices (about 15 minutes before the end of cooking), salt and sugar, stir well, add vinegar.

In the cold tomato juice to dissolve the starch and a thin stream pour in the sauce, stirring constantly to avoid clumping. Make a longitudinal incision on the bitter pepper and drop in boiling the mass for 2-3 minutes (then do not forget to take out, and the ketchup can be too spicy), remove the gauze bag. Tasting - if you are satisfied, seal them in jars.

Bon appetit!