Green Tomato Ketchup Recipe

I did not set out to make this delicious, sweet/tart green tomato ketchup.  Weeks of garden neglect meant my heirloom indeterminate tomato plant became a gigantic beast, heaving over with height and heaviness and smothering other plants nearby.  The other day, I righted the plant, chopped a lot of the heavier side shoots, and as a result, ended up with many green tomatoes that I needed to figure out what to do with.  This green tomato ketchup is pretty darn good and I can't wait to use it with some homemade French fries! 

Green Tomato Ketchup                   makes about 4 pints

about 4 pounds of green tomatoes, sliced (I halved the large cherry tomatoes above)

3 large onions, coarsely chopped

1 teaspoon black pepper

1 tablespoon dry mustard

1 teaspoon Worcestershire sauce

dash of cinnamon

1/4 teaspoon ground clove

1 1/2 cups white vinegar

1/2 cup honey

Put all ingredients except honey into large pot.  Simmer on low heat for about 3 hours, stirring occasionally.  Pour into blender and puree.  Pour through mesh strainer.  Mix in honey.  At this point, pour into jars and store in fridge, or can using boiling-water canning method. If canning, leave 1/4 inch headspace and process for 10 minutes.