Produces just over 2 pints of ketchup.
Pre-heat the oven to 320 °F.
Put 2 lbs. of the tomatoes in a roasting pan with onions, garlic and bay leaves. Sprinkle brown sugar over it. Bake in the oven until the tomatoes and onions have collapsed. Preferably, the edges should be a bit burned.
Pour everything into a blender. Add the rest of the tomatoes, cinnamon, cloves, coriander seeds, caraway and honey, and run it through the blender until it’s smooth. Season to taste with vinegar and brown sugar.
Homemade ketchup has a shelf life of a couple of weeks when refrigerated.