Ketchup

Slowly simmer a pot of roughly cut tomatoes, skin, seeds, and all, until they break down.  Pass them through a food mill into another pot, add a cup of vinegar, a cup of sugar, a little ground clove, salt, and grated onion.  All this is to taste.  Add herbs, too, if you like, but the effect should not be tomato sauce-like, so go light on the oregano and basil.  Cook this down on the lowest possible  heat as long as you can until thick.  It's ketchup!
This is a recipe from the book called The Lost Art of Real Cooking by Ken Albala and Rosanna Nafziger.  You can find it for sale here.

I'm going to try to paleo-fy this recipe and make it taste just as great.  Notice there are no measurements... We'll see how this goes!
Ok, so far, 20 lbs of tomatoes are cut and in a pot.  I simmered until broken down. 

Now to throw through the food processor (I don't have a food mill)

Now to add honey, grated onion, salt, ground cloves, vinegar...

I'm doing this for the first time so I'm just going to do a little at a time until I get the right flavor... so here we go.
I put in 2 cups honey, 2 grated onions, 2 Tbsp salt, 1/2 tsp ground cloves, and 2 cups vinegar.

Looks like this is going into round two.  Maybe I'm over-cautious but the ketchup is still simmering and it has been nearly 12 hours since I started preparing this.  Looks like I'll finish this up tomorrow.

Day 2.  So I woke up went to gymnastics, ate lunch, played outside... now back to the ketchup.  I simmered the ketchup while we were doing everything but sleeping and gymnastics.  It looks good now.

I'm ready to can.
Sterilize jars for 10 minutes.

Add to jars.

Now according to my book, boil for 15 mins.  Done!