This is actually a chutney that is served at Quebec's Winter Carnival. Serve it with beef, pork, or - as the Québeçois like it - with a pâté. From Cooking Light.
Prep time includes 24 hour refrigeration time.
1Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
2Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
3Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
4Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.