Ketchup--30 minutes--Yields 2 Cups

Our garden turned into a jungle this summer, resulting in our three tomato plants reaching heights of about six feet and producing about a dozen tomatoes per day.  Now that they're ripening, we get about a dozen tomatoes per day for using in recipes, such as this one!  If you don't like it as zippy as this makes, you can cut out the cayenne and decrease the balsamic vinegar (increasing the white to compensate).  My family loved it, hope yours does too :).

12 medium size ripe tomatoes (makes about 3.5-4 C)
1/2 C Balsamic Vinegar
1/4 C White Vinegar
1/2 C Honey
1 1/2-2t fresh minced garlic
1 3/4t salt
1/8-1/4t ground black pepper
1 pinch ground cloves
1 pinch ground cayenne

Wash, de-stem, and puree tomatoes in blender or food processor.

In a medium sauce pan, boil tomato puree.  While boiling, add vinegar and honey and return to a low boil.  Add spices and whisk, boiling until reduced by half (about 10 minutes).

Cool and store in an airtight container in the refrigerator.

I don't know how long this will keep--we've never had it last longer than a week ;).