Ketchup

One Saturday morning my husband took it upon himself to buy more tomatoes than you could imagine using and recapturing our youth. We used to can all of the tomato products that we used. We were young and cash was scarce, and produce was plentiful and cheap at our local farmer's market by the time fall got into full swing. We would spend one or two full 12 hour days preparing and canning tomatoes for use over the next year. This time around he wanted to make his own ketchup and while I was skeptical, it really is a delicious condiment.
1 bay leaf, broken into pieces
2 Tbsp. extra-virgin olive oil
1 large onion, chopped
5 lb. ripe sauce tomatoes; such as Roma, San Marzano, Heinz 1350 VF
1 cup red wine vinegar or apple cider vinegar
1/2 cup dark brown sugar
1 head of garlic, roasted
1/4 cup capers with brine
1/4 cup hot sauce
2 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 tsp. paprika
1/2 tsp. cinnamon
1/2 tsp. allspice
2 tsp. kosher salt
1/2 tsp. black pepper

PREPARATION
Toast the coriander, cumin, and mustard seeds in a dry skillet over medium heat until they are several shades darker and very fragrant. Finely grind the seeds with the bay leaf in a spice mill.

Heat the oil in a large heavy pot over medium-high heat until it shimmers. Add the onion and cook until well browned; this will take about 10 minutes. Add the remaining ingredients, including the ground, toasted spices. Bring to a simmer and cook over low heat, stirring occasionally, until the vegetables have broken down. This will take about 45 minutes. Puree the ketchup in a blender or food processor, then return it to the pot. Return ketchup to a simmer and continue to cook until it reaches a pastelike consistency. This will take 1 1/2-2 more hours. Toward the end of cooking, stir the ketchup more frequently to prevent scorching. Season the ketchup with salt to taste.

Place ketchup in sterilized canning jars while still hot, then cap jars and process in boiling water for 10 minutes. Let the jars cool at room temperature until they seal.