Found on About.com; recipe from The Only Texas Cookbook; makes 11-12 half pints.
This can easily be cut in half. Prep Time is about 20 min; cook time is 1.5 to 2 hours
10 pounds tomatoes, dead ripe
1 red bell pepper, seeded and chopped fine
4 large onions, chopped (I used less)
1 1/2 cups cider vinegar
2 garlic cloves, crushed
1 teaspoon peppercorns
1 teaspoon whole allspice
1 teaspoon whole cloves
5 cinnamon sticks
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
4 Tablespoons brown sugar, packed firm
3 Tablespoons granulated sugar
1 teaspoon salt
Cut tomatoes in quarters and puree them in the food processor along with the red pepper. Strain puree thorugh a coarse sieve to remove seeds and skins. (You can dump puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds. I used a Foley food mill and it worked great). Now, puree the onions and combine in a large pot with the tomato/pepper mixture. Cook and stir over low-medium heat, stirring occassionally, until reduce by at least 1/3. This takes around an hour if you are using plum tomatoes. It will be considerably thicker.
Meanwhile, put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small saucepan and simmer covered for 1/2 hour to steep spices. Pour about 1/2 of the spiced vineger through a tea strainer or fine sieve into the thickened tomato mixture. Stir. Also add the sugars, mustard, cayenne and salt at this time.
Now, start tasting and see if you like it the way it is, or if you want to add anything. You can add more of the spiced vinegar, or plain vinegar. Add more sugar or make it spicier to suit your taste. Continue to cook until the consistency is is "ketchupy." You may notice that it looks slight curdled. Don't worry, you can put it back in the processor and it will become smooth again. Pour into sterile jars leaving 1/8" of headspace. Process in a boiling water bath for 15 minutes.