Fresh Tomato Ketchup

In a large saucepan combine the first four ingredients (through dates). Bring to boiling over medium; reduce heat. Simmer, uncovered, about 30 minutes or until vegetables are tender. Remove from heat; let cool slightly. 2. Transfer tomato mixture to a blender. Add the remaining ingredients and 1 cup water. Cover and blend until smooth. 3. Clean saucepan and return mixture to pan. Bring to boiling; reduce heat to medium. Simmer 1 to 1½ hours or until mixture reduces to a thick paste, stirring frequently. 4. Meanwhile, prepare three 8-oz. canning jars (or two 12-oz. Sauce bottles with caps). Bring a large pot of water to boiling. Submerge jars and lids (or bottles) in the water; boil for 10 minutes. Use tongs to remove jars and lids from water and drain; transfer to a cooling rack or towel. 5. Working quickly, pour the hot ketchup into the sterilized jars (or bottles) and close tightly. Cool completely. To store: Keep in the refrigerator. In unopened sterilized jars or bottles, ketchup will keep 6 to 8 months. Once opened, ketchup keeps up to 1 month.